A versatile cut to suit any occasion. Naturally lean and juicy, these steaks are a simple, healthy and delicious option for any day of the week.
Remove the lamb steaks from the packaging and let bloom. Finely chop the hazelnuts, mix well with olive oil and lemon juice and season with salt and pepper. Add the lettuce leaves and mix.
Peel the carrots, then cut zucchini and carrots with a spiral cutter in a spaghetti shape. Cut the asparagus stalks in half. Peel the garlic and chop finely.
Blanch the asparagus stalks for about 2 minutes, rub them with a little olive oil and spread them on a griddle. Cook for about 5 minutes on the hot grill.
Meanwhile, heat the remaining olive oil in another pan, add the garlic with the thyme leaves and the vegetable noodles and fry for about 5 minutes. Take the pans off the heat, cut the asparagus roughly and mix with the "Zoodles". Season with salt and pepper and sesame seeds.
Rub the lamb steaks with oil, season with salt and pepper and cook for 3-4 minutes on each side (medium-rare). Place on a plate, cover and leave to rest for 5 minutes.
Serve with salad and "Zoodles".