Roasted potatoes, fresh asparagus and garlic mint lamb are a perfect combination for this time of year.

If lamb cubes are not out in the supermarket case, ask the butcher to cut some for you from a leg of lamb. I go to the meat counter first and order the cubes and then do the rest of my shopping while they're being cut.

This meal contains 528 calories per serving with 29 percent of calories from fat.

Wine suggestions: When I think of lamb, two wines always come to mind: dark, red Rioja and rich red merlot.

Because of the mint jelly in this dish, I might go with the sweetness of a ripe, California merlot.

Helpful hints• For quick even roasting, use an ovenproof dish that holds the potatoes in one layer without overlapping.• Any type of red, white or yellow waxy potato can be used.• Try to buy the pencil-thin asparagus. If unavailable, cut the thicker asparagus in half lengthwise and then into 2-inch pieces.

<B>Olive oil spray¾ pound lamb cubes cut from leg with visible fat removed (1½ inch cubes)Salt and freshly ground black pepper1 tablespoon flour1 teaspoon minced garlic½ pound thin asparagus, washed and cut into 2 inch pieces (about 2 cups)3/4 cup fat-free, low-salt chicken broth2 tablespoons mint jelly1 tablespoon lemon juice </B>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 the lamb 2 minutes and sprinkle with salt and pepper to taste.Lower heat and add flour, garlic and asparagus.Stir until flour is absorbed.Add 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.Serve with potatoes. Makes 2 servings.

<B>Olive oil spray¾ pound red potatoes, washed and cut into 1-inch pieces2 teaspoons olive oil½ cup fat-free, low-salt chicken brothSalt and freshly ground black pepper </B>Preheat oven to 425 degrees and spray a lasagna size or other baking pan with olive oil spray.Add potatoes and enough broth to make ½-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.Serve the potatoes on individual plates and pour any remaining liquid over them.Makes 2 servings.