Sauteed Minted Lamb

This sauteed lamb dinner for two comes together fast. A quick 20-minute marinade in red wine, red wine vinegar, rosemary, and garlic infuses the meat with flavor, then a hot sear gives the outside a golden crust while the inside stays pink and juicy.

The pan sauce is where the magic happens. The reserved marinade hits the hot pan, deglazes all the browned bits, then a tablespoon of mint jelly melts in and transforms the sharp wine and vinegar into a glossy, sweet-herbal sauce that was born to go on lamb.

Poking holes in the meat before marinating lets the wine and garlic penetrate deeper in the short time. Without the holes, a 20-minute marinade barely flavors the surface.

Chef Tips

• Pat the lamb completely dry after removing from the marinade. Wet meat steams instead of searing.
• Get the pan hot before adding the lamb. You should hear an aggressive sizzle the moment the meat hits the surface.
• Three minutes per side gives you a nice medium. Adjust slightly for thicker pieces.
• Boil the reserved marinade fully in the pan before spooning over the lamb. It’s been in contact with raw meat.

Variations

• Use fresh mint leaves chopped into the sauce instead of mint jelly for a sharper, less sweet flavor.
• Add a tablespoon of Dijon mustard to the marinade for a tangy kick.
• Serve over couscous or alongside roasted potatoes to catch the sauce.