- 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
Let lamb steaks sit at room temperature for 1 hour.
Preheat a grill or grill pan to medium heat.
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.
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.
Meanwhile, shave asparagus into ribbons using a vegetable peeler. Cut remaining asparagus stalks 1/2 inch pieces.
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.
Thinly slice rested lamb steaks against the grain. Squeeze a grilled lemon over the slices and sprinkle with flaky sea salt.
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.