Lamb steaks with herb crust on Mediterranean asparagus

Ingredients for 4 servings:

• 4 lamb steaks
• 1 tbsp olive oil
• 6 slices of toast
• 3 shallots
• 75 g cheese, Pecorino, grated (alternatively Parmesan)
• 1 egg(s)
• 1 tbsp mustard
• 1 tsp thyme, shredded
• 3 tbsp parsley, chopped
• 1 tsp rosemary, dried
• 100 g butter, soft
• 1 kg asparagus, white or green
• 1 bell pepper(s), yellow
• 1 bunch of spring onions
• 500 g potatoes, new
• 3 bay leaves
• 1 tbsp marjoram, dried
• 500 g tomatoes, pureed
• 1 tbsp basil, chopped
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

easy to cook, but makes a big impression

Peel the asparagus and cut into approximately 3 cm long pieces. Pre-cook in boiling salted water for about 15 minutes, then drain and set aside. Meanwhile, slice the spring onions into rings. Dice the bell pepper. Peel and dice the potatoes. Heat the oil in a pan and sear the steaks on both sides. Remove and set aside. Add the vegetables to the pan and sauté for about 10 minutes, stirring occasionally. Meanwhile, tear the toast, peel and finely chop the shallots. Purée finely with the other ingredients for the herb crust. Add the asparagus to the remaining vegetables, cook briefly, then deglaze with the tomato puree. Add the herbs and season with salt and pepper. Transfer to a baking dish, place the steaks on top, and spread the herb mixture on top. Bake at 200°C for about 30 minutes.