Grams change with the number of servings; the carbs in each serving stay the same.

Mix the orange and lime juice, garlic and curry powder into a marinade.

Cut an 80 g piece of lamb shoulder about 2.5 cm thick and leave it in the marinade in the fridge for 2 to 4 hours.

Put the lamb on a square of foil in a small ovenproof dish, with the asparagus around it. Broil 6 to 8 minutes, turning once; take the asparagus out early if it browns.

Meanwhile warm the olive oil in a small pan, add the leftover marinade and let it bubble until it thickens.

Add the lamb and asparagus to the pan, turn off the heat and let it cool a little before serving.