Spiced Lamb Chop with Aubergine & Herb Crust

STAGE 1 — ROAST THE AUBERGINES:
1. Heat oven to 220°C / 425°F / Gas 7. Pierce each aubergine several times with a knife. Place directly on the oven rack and roast 35–40 minutes, turning once, until the skin is charred and the flesh has completely collapsed. Remove and cool.
2. Halve the aubergines. Scoop the flesh into a sieve over a bowl and drain 10 minutes to remove bitterness-carrying liquid. Transfer to a board and chop roughly.
3. Combine chopped aubergine flesh, wild garlic, parsley, mint, breadcrumbs, cumin, coriander, chilli flakes, garlic, olive oil, lemon zest, and salt in a food processor. Pulse to a coarse, spreadable paste - not smooth; texture is desirable. Taste and adjust seasoning. Set aside.

STAGE 2 — MAKE THE TAMARIND SAUCE:
4. In a small saucepan, combine tamarind paste, stock, brown sugar, garlic clove, and ginger. Bring to a simmer over medium heat, stirring to dissolve the tamarind.
5. Simmer 12–15 minutes until slightly thickened and glossy. Strain through a fine sieve, pressing the solids. Return to the pan, whisk in butter off the heat, and season with fine salt. Keep warm. The sauce should be intense - a small amount per plate is the intention.

STAGE 3 — LAMB SCOTCH EGGS:
6. Bring a small pan of water to a rolling boil. Lower in quail eggs and cook exactly 2 minutes 15 seconds for a running yolk. Transfer immediately to iced water for 2 minutes. Peel very carefully - quail shells are fragile.
7. In a bowl, combine lamb mince, cumin, coriander, garam masala, garlic, ginger, chilli flakes, and salt. Mix with your hands until spices are evenly distributed. Divide into 4 equal portions.
8. Working with wet hands, flatten a mince portion into a thin disc in your palm. Place a peeled quail egg in the centre. Bring the mince up and around, pressing firmly to seal with no gaps or thin patches. Roll into a smooth ball. Refrigerate 15 minutes to firm.
9. Set up three bowls: seasoned flour, beaten eggs, panko breadcrumbs. Roll each scotch egg in flour (shake off excess), then egg wash, then panko, pressing crumbs to adhere. For extra crispiness, repeat the egg wash and panko step.
10. Heat oil in a deep saucepan to 175°C / 350°F. Fry scotch eggs 3–4 minutes, turning, until deeply golden and the mince is cooked through (internal temperature 75°C / 165°F). Drain on a rack and rest 2 minutes.

STAGE 4 — ANCHOVY & WILD GARLIC SALSA:
11. Finely chop anchovy fillets, wild garlic, parsley, and capers together until almost a paste but still slightly textured. Transfer to a bowl. Stir in lemon juice and olive oil. Season with black pepper; taste before adding salt as anchovies contribute significant salinity. Set aside at room temperature.

STAGE 5 — CHAR THE ASPARAGUS:
12. Toss asparagus spears in olive oil and flaky salt. Heat a ridged griddle pan or cast-iron skillet until smoking. Cook asparagus in a single layer 2–3 minutes per side until tender and charred at the tips. Alternatively, cook directly over a gas flame using tongs. Keep warm.

STAGE 6 — SEAR THE LAMB CHOPS & APPLY THE CRUST:
13. Combine flaky sea salt, black pepper, cumin, coriander, paprika, turmeric, cinnamon, and chilli flakes. Press firmly onto all sides of each lamb cutlet, including the fat cap. Allow to sit at room temperature 15 minutes.
14. Heat a cast-iron skillet over high heat until smoking. Add neutral oil. Sear the lamb chops 2 minutes per side for medium-rare (core 57°C / 135°F), pressing the fat cap against the pan for 1 minute to render and crisp. Remove and rest on a rack 3 minutes.
15. While the chops rest, spoon a generous amount of aubergine and herb paste over the top of each. Flash under a hot grill / broiler for 1–2 minutes if desired to set the crust.

TO PLATE:
16. Place 2 lamb chops per plate, crust-side up. Halve each scotch egg and place beside the chops, cut-side up to reveal the running yolk. Add 3 asparagus spears. Spoon a small amount of salsa to one side. Drizzle tamarind sauce sparingly around the plate - use a squeeze bottle for control. Serve immediately.