Grilled Asparagus and Lamb Kabobs with Mustard Aioli

Here's a fairly simple dish that brings together 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.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• * * * * Mustard Aioli * * * *
• 1/2-cup mayonnaise
• 1/2 Tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 3 large cloves garlic, finely chopped
• * * * * Asparagus and Lamb * * * *
• 1 1/2 pounds lamb sirloin, cut into 1 1/2 inch cubes
• 1 1/2 pounds jumbo asparagus cut into 1 1/2 inch lengths
• olive oil
• salt
• black pepper

Preparation:

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.

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