Lamb steaks with yeast butter and warm hummus

20 MINUTES | SERVES 2 | EASY | GF

fresh yeast 25g (or use 2 tsp dried yeast and mix to a paste with 1 tsp hot water) butter 30g, room temperature asparagus 6 spears, trimmed lamb steaks 2 WARM HUMMUS onion Ω, finely chopped olive oil garlic 1 clove, finely sliced red chilli Ω, deseeded and finely sliced chickpeas Ω 400g tin, drained and rinsed chicken stock 100ml (check it’s gluten-free) tahini 2 tbsp lemon 1, juiced flat-leaf parsley a small bunch, finely chopped •

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 ae 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. PER SERVING 697 KCALS | FAT 51.7G SATURATES 20.1G | CARBS 13.8G | SUGARS 3.7G FIBRE 8G | PROTEIN 40G | SALT 0.62G