3/4 lb Lamb steak, cut from leg
1/4 c  Red wine
3 tb Red-wine vinegar
1 ts Rosemary, dried
1 md Garlic clove, crushed
1 tb Mint jelly

Remove fat from lamb. If the piece is thick, cut it in half lengthwise so
that each piece is about 3/4 inch thick. Mix red wine, vinegar, rosemary
and garlic together in a small bowl. Poke several holes at varying
intervals in the lamb. Place it and the sauce in a zipper-lock bag to
marinate for 20 minutes. Turn after 10 minutes.
Heat a medium-size non-stick pan.
Remove lamb from marinade and pat dry with a paper towel. Reserve
marinade. Brown the meat in the hot pan, and saute 3 minutes per side.
Remove to a plate and cover with foil to deep warm.
Add reserve marinade to pan, making sure it comes to a boil. Scrape up
brown bits in bottom of pan and add mint jelly. Heat to serve with sauce
spooned over top.