Lamb steaks with yeast butter and warm hummus
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 25g fresh yeastor use 2 tsp dried yeast and mix to a paste with 1 tsp hot water
- 30g butterroom temperature
- 6 spears asparagustrimmed
- 2 lamb steaks
Warm hummus
- 1/2 onionfinely chopped
- olive oil
- 1 clove garlicfinely sliced
- 1/2 red chillideseeded and finely sliced
- 1/2 chickpeas400g tin, drained and rinsed
- 100ml chicken stock(check it's gluten-free)
- 2 tbsp tahini
- 1 lemonjuiced
- a small bunch flat-leaf parsleyfinely chopped
Nutrition: per serving
- kcal697
- fat51.7g
- saturates20.1g
- carbs13.8g
- sugars3.7g
- fibre8g
- protein40g
- salt0.62g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
