Lamb with Garlic Mint Sauce with Roasted Red Potatoes
•Olive oil spray
•3/4 pound lamb cubes cut from leg with visible fat removed
•Salt and ground black pepper
•1 tablespoon flour
•1 teaspoon minced garlic
•1/2 pound thin asparagus, washed and cut into 2-inch pieces
•1 1/2 cups fat-free, low-salt
•2 tablespoons mint jelly
•1 tablespoon lemon juice
•3/4 pound red potatoes, washed and cut into 1-inch pieces
•2 teaspoons olive oil
Preheat oven to 425 degrees. Spray a baking pan with olive oil spray and set aside.
Heat a nonstick skillet just large enough to hold lamb cubes in one layer over medium-high heat and spray with olive oil spray. Brown lamb 2 minutes. Sprinkle with salt and pepper to taste. Lower heat and add flour, garlic and asparagus. Stir until flour is absorbed. Add 3/4 cup chicken broth. Simmer 3 minutes, scraping up any brown bits in the skillet. Add mint jelly and lemon juice. Stir until jelly is dissolved, about 1 minute.
In the baking pan, place potatoes and enough broth to make 1/2-inch liquid in bottom of pan. Drizzle potatoes with olive oil and sprinkle with salt and pepper to taste. Bake 30 minutes. Liquid will be nearly evaporated and potatoes will be brown. Pour any remaining liquid over potatoes as you serve them.