Lamb Steaks, White Asparagus Skillet Dinner

Total time: 40 minutes


  • 2 lamb steaks, about 7oz (200gr) each, cut into 2 or 3 pieces
  • 1/4 tsp celery or regular salt
  • 1/2 tsp paprika
  • 12oz (360gr) white asparagus or green
  • 5 green garlic, sliced, including green tops or 2 cloves garlic, minced
  • 2 shallots, chopped or 1 small onion, chopped 
  • 1 tbs parsley
  • 1/2 cup (4oz, 120ml) chicken broth
  • 1/2 cup (4oz, 120ml) white wine
  • 1/2 cup (4oz,  120gr) Greek yogurt
  • 1 tsp Dijon-style mustard
  • 1 tbs olive oil
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water


  • Cut off ends of asparagus by making thin slices until the knife goes through easily..
  • Lay asparagus flat and, using a vegetable peeler, peel from just below the tip to the bottom until all the stringy bits are gone. Be careful - white asparagus is brittle.
  • Cut in half or thirds, depending on size. Set aside. 
  • Heat olive oil in a skillet large enough to hold everything, over medium-high heat.
  • Sprinkle both sides of lamb with salt and paprika.
  • Add lamb steaks to skillet and brown on both sides, 5 - 7 minutes or until done the way you like it. Remove to a plate.
  • Reduce heat, add shallots, green garlic and saute for 5 minutes.
  • Add asparagus, parsley, chicken broth, white wine, and mustard, stirring to combine.
  • Cover and simmer 15 - 20 minutes, until asparagus is tender. Test with a sharp knife.  
  • Return lamb to skillet and heat through.
  • Stir in cornstarch mixture until thickened.
  • Stir in yogurt and serve.