Lamb Steaks With Yeast Butter and Warm Hummus | olivemagazine

Ingredients

• 25g fresh yeast or use 2 tsp dried yeast and mix to a paste with 1 tsp hot water
• 30g butter room temperature
• 6 spears asparagus trimmed
• 2 lamb steaks
• 1/2 onion finely chopped
• olive oil
• 1 clove garlic finely sliced
• 1/2 red chilli deseeded and finely sliced
• 1/2 chickpeas 400g tin, drained and rinsed
• 100ml chicken stock (check it's gluten-free)
• 2 tbsp tahini
• 1 lemon juiced
• a small bunch flat-leaf parsley finely chopped