Lamb steaks with chickpea mash

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.