Instructions: Spray a nonstick skillet just large enough to hold lamb cubes in one layer.

Brown lamb on medium high, 2 minutes. Salt and peppered browned sides.

Lower heat and add flour, garlic and asparagus. Toss until flour is absorbed. Add chicken broth. Simmer 3 minutes, scraping up any brown bits in the skillet. Add mint jelly and lemon juice. Add salt and pepper to taste. Serve with potatoes.

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