Check out our succulent seasonal lamb recipe, complete with homemade yeast butter. The perfect recipe for impressing a loved one!
Ingredients
25g fresh yeast, or use 2 tsp dried yeast and mix to a paste with 1 tsp hot water
30g butter, room temperature
6 spears asparagus, trimmed
2 lamb steaks
1/2 onion, finely chopped
olive oil
1 clove garlic, finely sliced
1/2 red chilli, deseeded and finely sliced
1/2 chickpeas, 400g tin, drained and rinsed
100ml chicken stock, (check it's gluten-free)
2 tbsp tahini
1 lemon, juiced
a small bunch flat-leaf parsley, finely chopped
Step by step
In a bowl, mash together the yeast (or dried yeast paste) and butter with a little seasoning. Wrap into a log shape in clingfilm and chill.
To make the hummus, fry the onion with a little oil and a pinch of salt in a pan until translucent. Add the garlic and chilli and cook for another minute. Add the chickpeas and chicken stock and cook for 5 minutes. Tip into a food processor with the tahini and lemon juice and blitz to a purée. Return to the pan, season, stir through the parsley and keep warm.
Heat a griddle pan over a medium heat. Toss the asparagus in a bowl with 1 tbsp of oil and some seasoning. Griddle until charred and cooked through.
Heat a frying pan over a medium heat. Lightly oil and season the lamb steaks. Fry for 12 minutes on the first side, then turn over and add ¾ of the yeast butter and baste the steaks for another 2 minutes frying. Rest on a plate for a minute before serving with the remaining yeast butter, the warm hummus and asparagus.
