Meat is the centerpiece of most American meals. Whether it is beef, pork, poultry, or fish, I'll show you some gourmet recipes to highlight their best qualities and provide tips on choosing the right product for your dish. For those who abstain from meat or just for a change of pace, I'll provide you with some wonderful recipes that are vegetarian.
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
* * * * Mustard Aioli * * * *
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
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.