Lamb with ricotta and roast tomato bruschetta

Preheat oven to 200 °c.

Marinate lamb in lemon rind, crushed garlic, cracked pepper, rosemary and a drizzle of olive oil.

Cut tomatoes in to quarters drizzle with olive oil and season with salt and cracked pepper place skin side down on a tray and bake for 20 mins.

Top and tail the beans (cut the ends off), slice the bread.

Heat a fry pan on high heat, lightly drizzle the pan with olive oil and cook lamb steaks (2-3 minutes each side) and set aside to rest.

Fry the asparagus in the same pan as the lamb and drizzle with olive oil and season with cracked pepper. Cook for around 3 minutes.

While the asparagus is cooking toast the bread in a flat press or toaster and boil the kettle to quickly blanch the beans.

Put beans in a bowl and cover with the boiling water for 1-2 minutes. Strain the beans.

Spread ricotta thickly on to hot toast and place tomatoes on top and then top with asparagus spears. Put the beans into the tray where the tomatoes cooked and cover them in the lefotver oil and juices before putting them onto the plate.