Saturday, 5 November 2011
Spring Lamb with Asparagus
Here's a fairly simple dish that brings together in my view two of spring's best ingredients lamb and asparagus. Lamb and asparagus both cook quickly on the grill. Watch them closely so you don't overcook them. Lamb is best served medium rare.
1/2 cup mayonnaise
1/2 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3 large cloves garlic, finely chopped
(Asparagus and Lamb)
750g lamb sirloin, cut into 1 1/2 inch cubes
500g asparagus cut into 1 1/2 inch lengths
Combine mayonnaise, mustard, lemon juice, and garlic. Reserve.
Thread lamb and asparagus onto skewers. Brush lightly with oil, then salt. Grill, turning occasionally, until lamb is just firm to the touch, about 10 minutes. Season with black pepper.
Serve with aioli.
Makes 6 servings.