Try this recipe for lamb steaks with yeast butter and hummus, then check out our classic lamb steaks, served with tomato and rosemary.

Yeast. It’s become a thing. And not just for bread – we’re talking butter, sauces, and popcorn seasoning. Bet you weren’t expecting that, were you? Lately we’ve seen chefs getting excited about the flavourful fungus and are using it, creatively, as an easy umami injection.

For us it’s a classically British flavour – earthy, savoury and addictive. Think of it as the classier, subtler sister to Marmite. Even better, it’s really easy to replicate at home. Here we’ve paired it with tender lamb steaks, warm hummus and griddled asparagus, a dinner that’s ready in 20 minutes and will smack you round the face with flavour.

You can get fresh yeast from the bakery section of big supermarkets (just ask the baker), local bakeries and online.


  • 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

Warm hummus

  • 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


  • STEP 1

    In a bowl, mash together the yeast (or dried yeast paste) and butter with a little seasoning. Wrap into a log shape in clingfilm and chill.

  • STEP 2

    To make the hummus, fry the onion with a little oil and a pinch of salt in a pan until translucent. Add the garlic and chilli and cook for another minute. Add the chickpeas and chicken stock and cook for 5 minutes. Tip into a food processor with the tahini and lemon juice and blitz to a purée. Return to the pan, season, stir through the parsley and keep warm.

  • STEP 3

    Heat a griddle pan over a medium heat. Toss the asparagus in a bowl with 1 tbsp of oil and some seasoning. Griddle until charred and cooked through.

  • STEP 4

    Heat a frying pan over a medium heat. Lightly oil and season the lamb steaks. Fry for 12 minutes on the first side, then turn over and add ¾ of the yeast butter and baste the steaks for another 2 minutes frying. Rest on a plate for a minute before serving with the remaining yeast butter, the warm hummus and asparagus.


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