Grilled California Lamb and Asparagus with Mustard Aioli

Serving Size: 6

Preparation

Mustard Aioli

In small bowl, combine mayonnaise, mustard, lemon juice and garlic; mix well and set aside.

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.

Ingredients

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

Category
Entrees