Grilled California Lamb and Asparagus with Mustard Aioli
1/2 cup mayonnaise
1/2 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
3 large cloves garlic, finely chopped
Lamb and Asparagus
1 1/2 pounds California lamb sirloin, cut into 1 1/2-inch cubes
1 1/2 pounds jumbo California asparagus, cut into 1 1/2-inch lengths
Olive oil; as needed
Salt; to taste
Freshly ground black pepper; to taste
For Mustard Aioli, in small bowl, combine mayonnaise, mustard, lemon juice and garlic; mix well and set aside.
For Lamb and Asparagus, thread lamb and asparagus onto skewers. Brush lightly with oil and season with salt. Grill, turning occasionally, until lamb is medium (160°F) to medium rare (145°F); about 10 minutes. Remove from grill and season with pepper. Serve with Mustard Aioli.