Mesa Inspired Lamb & Asparagus Saute

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -2 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 lb boneless center cut lamb chop, cubed
• 1/2 lemon, juice of
• 1 1/2 cups fresh asparagus, cut on the diagonal
• 1/2 cup sugar snap pea, ends trimmed
• 1 cup tomato, seeded & chopped
• 10 ounces dry wine, divided, a nice italian pinot grigio is always good
• 2 teaspoons dried ancho chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Recipe

• 1 put one clean & empty wine glass into freezer.
• 2 mix up all grill spice mixture ingrediants. set aside.
• 3 in a large saucepan over medium/high heat, heat up olive oil. add chopped onion and saute until translucent.
• 4 remove wine glass from freezer and pour 6 ounces of dry wine into chilled wine glass for the cook.
• 5 add cubed lamb and sprinkle heaping tbsp of spice mixture over top. toss to coat well. cook until no pink shows on meat.
• 6 squeeze the juice out of half a lemon over meat mixture and turn down heat to medium.
• 7 add asparagus and sugar snap peas and toss to coat well.
• 8 add chopped tomatoes and saute for 1 minute.
• 9 add remaining 4 ounces of dry wine into pan, mix well and simmer until sauce is reduced by half.