Ingredients

• 3 tbsp black olive paste
• 4 slices day-old white bread
• 2 free-range egg whites
• salt and freshly ground black pepper
• 1.5kg/3lb 4oz rack of lamb
• trimmed of fat and sinew
• 1 tbsp olive oil
• knob of butter
• 1 aubergine
• salt
• 1 tbsp olive oil
• 1 stick celery
• chopped into 2cm/¾in squares
• 1 red pepper
• chopped into 2cm/¾in squares
• 200g/7oz canned chopped tomatoes
• drained
• 2 tbsp clear honey
• 100ml/3½fl oz red wine vinegar
• 1 tbsp capers
• 50g/1¼oz sultanas
• 50g/1¼oz pine nuts
• toasted
• 3 spring onions
• finely chopped
• 6 basil leaves
• handful rocket
• 150ml/5¼oz olive oil
• 1 tbsp red wine vinegar

Directions

• Preheat the oven to 200C/390F/Gas 6. Place the black olive paste and bread into a food processor and blend for one minute. Spread the breadcrumb mixture onto a baking tray.
• Transfer to the middle shelf of the oven and bake the crumbs for ten minutes
• or until lightly toasted and dried out. Take care not to let them burn.
• Lightly beat the egg whites in a small bowl. Season the lamb with salt and freshly ground black pepper. Dip the lamb in the egg white and then in the olive crumbs. Pat off any excess crumbs.
• Place the olive oil and butter in an ovenproof frying pan. When the butter has melted
• add the lamb to the pan and fry for one minute. Flip the lamb over and place in the oven. Roast for 20-25 minutes
• or until just tender and golden-brown. Remove from the oven
• cover with aluminium foil and leave to rest in a warm place.
• For the sweet and sour aubergine
• chop the aubergine into 2cm/¾in cubes and sprinkle with salt. Leave the aubergine for 15 minutes. The salt will release liquid from the aubergine
• so you'll need to dab it dry with kitchen paper.
• Add the olive oil to a frying pan. When the pan is hot
• add the aubergine and fry for two minutes
• before adding the celery and red pepper. Fry for three minutes.
• Add the chopped tomato
• honey and vinegar and simmer for a further ten minutes.
• Add the capers
• sultanas
• pine nuts
• chopped spring onions and basil to the pan and remove from the heat.
• For the rocket dressing
• place the rocket
• olive oil and vinegar into a blender or food processor. Blend until smooth.
• To serve
• slice the lamb and spoon the sweet and sour aubergine onto two serving plates. Serve the slices of lamb on top of the aubergine and drizzle around the dressing.