Lamb Steaks with Pasta Salad

1.Cook the pasta according to the package instructions. Drain and place in a large bowl, mix with ricotta and 4 tablespoons of olive oil.

2.Toast the pine nuts in a pan without oil until golden brown. Peel the garlic, set 2 cloves aside, and chop the rest. Pluck the sage leaves. Heat the remaining olive oil (2 tablespoons) in another pan, fry the garlic and sage over medium to high heat for about 1 minute. Add the pine nuts and olives to the pasta. Season the salad with salt and pepper.

3.Pluck the rosemary. Chop the remaining garlic (2 cloves) and rosemary finely, mix with sea salt. Rinse the meat, pat dry, and rub with the spice mixture. Grill the lamb slices over direct high heat with a closed lid for about 3 minutes per side. Remove from the grill and let rest for 1 minute.