You could serve these as canapés before lunch or dinner, or as a part of a sharing feast on plates in the middle of the table.
24 medium-sized asparagus tips about 5-6cm long
2 boneless rumps of lamb weighing about 250g each
Salt and freshly ground black pepper
A little vegetable or corn oil
2tbsp chopped fresh mint
3-4tbsp good-quality mayonnaise
Preheat the oven to 180C/gas mark 5.
Season the lamb, heat a little vegetable oil in an ovenproof frying pan and brown the lamb on all sides on a high heat and roast in the oven for 10-12 minutes, turning the lamb halfway through cooking. Remove from the pan; leave to cool.
Meanwhile, cook the asparagus in boiling, salted water for 3-4 minutes until tender, then drain and refresh under cold water.
To serve, mix the mint with the mayonnaise and season. Slice the lamb as thinly as possible and wrap a slice around each asparagus, leaving the tip exposed. Arrange on a serving dish with the sauce in a pot for dipping.