Ingredients

For the Lemon-Yogurt Mint Sauce:
1 bunch finely chopped fresh mint
1/2 cup white-wine vinegar
1 cup nonfat plain yogurt
Salt to taste

In a small bowl, stir together all of the ingredients.

For the brown rice:
1 tablespoon butter
2 shallots, minced
1 cup brown rice
2 1/2 cups water
1/3 cup chopped tomato
3 tablespoons chopped parsley
Salt, lemon juice and olive oil, to taste

For the roasted red peppers:
3 red bell peppers, cored, seeded and cut into strips
Olive oil

For the asparagus:
1 bunch asparagus
Salt, lemon juice and olive oil, to taste

For the lamb:
Leg of lamb, butterflied
Salt and pepper, to taste

In a medium saucepan, heat the butter over medium-high heat. Add the shallots and cook for 2 to 3 minutes or until the shallots are softened slightly. Stir in the rice. Add the water and bring to a boil. Reduce the heat, cover and simmer for 40 to 45 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat and cool slightly. Stir in the tomatoes and parsley. Stir in the salt, lemon juice and olive oil.

Roasted Red Peppers: Place the peppers on a grill or broiler pan. Lightly brush the peppers with olive oil. Grill or broil 5 to 7 minutes or until the peppers color slightly.

Asparagus: Break off the woody ends of the asparagus. Steam for 5 minutes, or until tender. Toss with lemon, olive oil and salt.

Directions

Lamb: Sprinkle lamb with salt and pepper. Grill or broil for 10 to 15 minutes on each side or until you reach the desired degree of doneness.

Slice the lamb. Serve with the yogurt sauce, rice, peppers and asparagus.