Grilled California Lamb and Asparagus with Mustard Aioli Recipe
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.
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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
