4 lamb leg steaks, 1/2 inch thick (1 to 1 1/2 lbs.)
2/3 c. cooking oil
1/2 c. chopped onion
1/4 c. apple cider vinegar
1/4 c. red wine
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
Dash of pepper
1/2 c. mint jelly, melted

Slash far edges of lamb steaks in several places to keep steaks flat while broiling. To marinate, place steaks in a plastic bag; set in a deep bowl. Combine oil, onion, vinegar, wine, garlic, salt, rosemary, thyme and pepper. Pour herb mixture over steaks, close bag. Marinate in the refrigerator for 6 hours, turning occasionally.

Place steaks on an unheated rack in a broiler pan reserving 3 tablespoons of marinade. Broil 3 inches from heat for 5 to 7 minutes. Turn and continue to broil 5 to 7 minutes more to desired doneness. Combine mint jelly and marinade. Serve warm with lamb steaks. Makes 4 servings.