Preheat the oven to 200°C and blend olive paste and bread into crumbs.
Bake the crumbs for ten minutes until toasted and dry.
Season the lamb and coat it in beaten egg whites followed by olive crumbs.
Fry the lamb briefly in oil and butter before roasting in the oven for 20-25 minutes.
Rest the lamb under foil while preparing the vegetables.
Salt aubergine cubes for 15 minutes, then pat dry.
Fry aubergine, celery, and red pepper in oil for five minutes.
Add tomatoes, honey, and vinegar, then simmer for ten minutes.
Stir in capers, sultanas, pine nuts, onions, and basil.
Blend rocket, oil, and vinegar until smooth to make the dressing.
Slice the lamb and serve on a bed of aubergine mixture drizzled with dressing.