• 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.