Spray a nonstick skillet just large enough to hold lamb cubes in one layer. Brown lamb on medium high, 2 minutes. Salt and peppered browned sides. Lower heat and add flour, garlic and asparagus. Toss until flour is absorbed. Add chicken broth. Simmer 3 minutes, scraping up any brown bits in the skillet. Add mint jelly and lemon juice. Add salt and pepper to taste. Serve with potatoes.
