Recipe Card
ingredients
- 1 pound Australian lamb sirloin steaks, patted dry
- Vegetable oil
- Kosher salt
- Black pepper
- 1 baguette, sliced ½” thick on a bias
- Olive oil
- 1 garlic clove, peeled
- 3 lemons, halved
- 1/2 bunch asparagus, woody ends snapped off
- 1 tablespoon brined capers, drained and chopped
- 3 tablespoons olive oil
- 1/3 cup toasted pine nuts
- 2 tablespoons chopped tarragon or parsley
- Flaky sea salt
- 1 cup ricotta cheese
- Honey
Method
Step 1
Let lamb steaks sit at room temperature for 1 hour.
Step 2
Preheat a grill or grill pan to medium heat.
Step 3
Drizzle sliced baguette with olive oil and lightly oil cut side of lemons. Grill until golden brown and lightly charred, about 5 minutes. Rub grilled bread with garlic clove. Set aside.
Step 4
Rub lamb steaks with a drizzle of vegetable oil and season generously with kosher salt and black pepper. Grill for 5 minutes, then flip and cook for an additional 3-5 minutes, to desired doneness. Medium-rare should be cooked to about 109 degrees, medium should be about 120 degrees. Tent lamb steaks with foil and let rest for 10 minutes.
Step 5
Meanwhile, shave asparagus into ribbons using a vegetable peeler. Cut remaining asparagus stalks 1/2 inch pieces.
Step 6
Add juice of 1 whole grilled lemon, 3 tablespoons olive oil, chopped capers, and chopped tarragon or parsley in a medium bowl and stir to combine. Add asparagus and toss to coat well. Taste and season with more salt or lemon juice, if necessary.
Step 7
Thinly slice rested lamb steaks against the grain. Squeeze a grilled lemon over the slices and sprinkle with flaky sea salt.
Step 8
Spread grilled bread with some ricotta cheese, then top with a slice or two of lamb. Add a little pile of asparagus salad over steak and drizzle with honey. Arrange crostini on a platter or board with remaining grilled lemons and a small dish of extra flaky salt. Add fresh flowers to platter for a festive touch, if desired.