How to make Lamb & Asparagus Crostini with Ricotta
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Recipe

Details

Prep time 30mins
Cook time 15mins

Recipe

  • 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.