Lamb with Fresh Mint Sauce

1 lb. sliced boneless leg of lamb (shoulder would be alright too)
garlic salt & pepper
olive oil
3/4 cup S. Anderson Brut
3 Tblsp. raspberry vinegar
3/4 cup chicken stock
1 cup fresh mint leaves and stems, chopped coarsely
1/4 cup mint leaves, chopped finely
3 tsp. sugar
2 Tblsp. butter

Season the lamb with garlic salt and pepper. Over moderately high heat, sauté the lamb in the olive oil until browned on both sides. Remove the lamb to a plate and place in a warm oven. Still over moderately high heat, add the champagne to the pan you used to sauté the lamb. Let it simmer a bit then add the vinegar, chicken stock, sugar and the coarsely chopped mint. Reduce to about 1/2 cup then strain into a clean saucepan. Over low heat whisk in the butter. Add the finely chopped mint. Serve the sauce over the lamb and enjoy!

If you have an army to feed and want to roast a leg of lamb, just use the roasting pan juices with the remaining sauce ingredients.

Recipe courtesy of Fresh-Herb-Recipe newsgroup. Click Here to subscribe.