In a shallow bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp Dijon mustard, 1 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Marinate the cutlets

Pat the lamb cutlets dry with paper towels. Place them in a single layer in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Bring to room temperature for 20–30 minutes before cooking.

Cook the cutlets

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add a thin film of oil or brush the pan. Sear the lamb cutlets for 2–3 minutes per side for medium-rare (internal ~57°C / 135°F), longer if you prefer them more done. During the last 30 seconds of cooking, add 1 tbs butter to the pan and baste the cutlets with the melted butter for a glossy finish. Transfer to a warm plate, tent loosely with foil and rest for 5 minutes.

Aubergine Caviar (Eggplant Spread)

Roast the aubergines

Preheat the oven to 220°C (430°F). Prick the aubergines several times with a fork, place them on a baking sheet lined with foil and roast for 30–40 minutes until the skins are collapsed and the flesh is very soft, turning once for even charring. Alternatively, char over an open flame or broil, turning until skins are blackened and flesh softened.

Cool and scoop

Remove roasted aubergines from the oven and let cool slightly until manageable. Halve lengthwise and scoop the flesh into a colander or sieve to drain excess liquid for 10 minutes. Then transfer the flesh to a bowl and roughly chop or mash with a fork.

Season the spread

Stir into the aubergine flesh 3 tbs extra-virgin olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp smoked paprika, 2 tbs chopped parsley, 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning. For a smoother texture, pulse briefly in a food processor until just combined—do not over-process; the spread should remain slightly chunky. Keep warm or at room temperature.

Garnish & Assembly

Toast the pine nuts in a small dry skillet over medium heat for 2–3 minutes, shaking the pan frequently, until golden and fragrant. Remove immediately to stop cooking.

To plate, spoon a generous dollop (about 2–3 tbs) of aubergine caviar onto each serving plate and spread slightly. Arrange 2 lamb cutlets per person on top or beside the spread. Scatter 1/2–1 tbs toasted pine nuts over the aubergine and lamb, and tuck a small handful (about 1/4 cup) of microgreens or baby arugula alongside. Drizzle with 1 tsp extra-virgin olive oil and finish with a grind of black pepper. Serve with lemon wedges if using.

Serve immediately while lamb is warm. Leftover aubergine caviar can be refrigerated up to 3 days.