Lamb Rump with Pistachio Crust & Aubergine

Ingredients

• 4 lamb rump steaks, about 180g each
• 20 g fresh breadcrumbs
• salt and black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 80 g shelled pistachios, finely chopped
• 1 lemon, zested
• 2 garlic cloves, minced
• 2 large aubergines, cut into 2cm rounds
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 lemon, juiced
• plain yogurt and fresh mint, to serve
• Chopped salad, to serve

Method

1. Heat the oven to 200°C fan. Toss the aubergine rounds in a large bowl with the 3 tablespoons of olive oil, the minced garlic, cumin, smoked paprika and a generous pinch of salt and pepper — make sure every round is properly slicked, because aubergine drinks oil and dry patches will scorch rather than caramelise.
2. Spread the rounds in a single layer on a baking tray (use two trays if they're crowding — steam is the enemy of golden edges) and roast for 20–25 minutes, turning once, until deeply bronzed at the edges and silky right through. The cumin and paprika bloom in the hot oil as they roast, which is why raw spices taste dusty and roasted ones taste of themselves.
3. While the aubergine roasts, mix the chopped pistachios, breadcrumbs and lemon zest in a small bowl with a good pinch of salt. Press a little between your fingers — it should feel damp and clump, not dry and dusty.
4. Pat the lamb steaks completely dry with kitchen paper — water means steam, and steam means no crust. Season generously on both sides with salt and pepper; do this just before they hit the pan so the salt doesn't draw out moisture.
5. Heat the 2 tablespoons of olive oil in an ovenproof stainless or cast-iron pan over a high heat until it shimmers and the surface looks restless. Sear the lamb fat-side down first for 1 minute to render, then 2 minutes per remaining side until deeply browned with a proper crust. Work in two batches if the pan looks tight — crowd the pan and the steaks steam in their own juices instead of browning.
6. Pull the pan off the heat. Brush the top of each steak with Dijon mustard — the mustard is the glue — then press the pistachio mixture firmly onto the surface so it forms a thick, even crust about 5mm deep.
7. Slide the pan into the oven and roast for 8–10 minutes for medium-rare — pull at 52°C internal, the temperature will carry up to 56°C as it rests. Lift the steaks onto a board and rest, loosely tented with foil, for 5 minutes. The crust sets as they rest; cut too early and it crumbles.
8. Squeeze the lemon juice over the hot aubergine the moment it comes out of the oven — the acid lifts the smoky spice and cuts through the oil. Taste, season, taste again. Adjust now, not at the table. Slice the lamb against the grain into thick pink ribbons.
9. Plate the spiced aubergine, lay the sliced lamb alongside so the pistachio crust shows, spoon over the plain yoghurt in a cool pool, and finish with the torn mint leaves scattered over the top.