Lamb steaks with chickpea mash

This recipe is inspired from a concept from Olive Magazine. The chickpea mash is similar to a warm hummus. The yeast adds a savoury, umami flavour to help balance the game-y flavour of the lamb.

Lamb steaks with chickpea mash Credit: Kitti Gould

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 40 g fresh yeast or (or 21 g dried yeast)
• 50 g butter, softened
• olive oil, for drizzling
• 1 brown onion, finely diced
• 2 garlic cloves, finely chopped
• 1 red chilli, deseeded and sliced
• 300 g chickpeas
• 120 ml chicken stock
• 2 lamb leg steaks
• salt and black pepper
• 1 lemon, juiced
• 4 tsp tahini
• ¼ tsp paprika
• ¼ tsp ground cumin
• blanched asparagus, to serve

Instructions

1. If using dried yeast, combine the dried yeast with enough lukewarm water to make a soft paste in a medium bowl. Combine the yeast with the butter.
2. Heat a generous drizzle of olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent. Add the garlic and chilli and cook for 1 minute. Add the chickpeas and the chicken stock and cook for 5 minutes.
3. Meanwhile, drizzle the lamb steaks with oil and sprinkle with salt and pepper. Cook in a hot frying pan over medium heat with a small scoop of the yeast butter. Flip after 12 minutes and add extra yeast butter, cook for 2 minutes, basting with the butter as it cooks. Remove from the heat and allow to rest.
4. While the lamb is cooking or resting, remove the chickpeas from the heat. Add the lemon juice, tahini, spices and season with salt and pepper. Use a stick mixer to blend to a thick paste.
5. Slice the lamb steaks. Divide chickpea mash between plates and top with sliced lamb. Spoon over any extra yeast butter over the lamb. Serve with the blanched asparagus.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Lamb

Watch The Full Episode Here

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Watch The Full Episode Here

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