Lamb Rump with Pistachio Crust & Aubergine

• 4lamb rump steaks, about 180 g each
• 20 gfresh breadcrumbs
• Fine salt, to taste
• 2 tbspolive oil
• 2 tbspDijon mustard
• 80 gshelled pistachios, finely chopped
• 2 gfinely grated lemon zest
• 2garlic cloves, minced
• 2large aubergines, cut into 2cm rounds
• 1 tspground cumin
• 1 tspsmoked paprika
• 3 tbspolive oil
• 30 mllemon juice
• 160 gnatural yoghurt, optional (optional)
• 10 gmint leaves, torn, optional (optional)
• Black pepper, to taste

Method

1. 1Heat 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.
2. 2Spread the rounds in a single layer on two baking trays and roast for 25–30 minutes, turning once, until browned at the edges and soft all the way through.
3. 3Mix the pistachios, breadcrumbs and lemon zest with a small pinch of salt. The mustard will hold this dry crumb on the lamb.
4. 4Pat the lamb steaks completely dry with kitchen paper. 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. 5Heat 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. 6Pull 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. 7Slide 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. 8Squeeze 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. Slice the lamb against the grain into thick pink ribbons.
9. 9Divide the aubergine and sliced lamb between four plates. Add the optional yoghurt and torn mint if using.

Per serving

kcal

735

protein

40.3g

fibre

7.4g

carbs

20.2g

fat

56.7g