Marinate the rump in the wine garlic, herbs, lemon zest, and squeeze the juice of the lemons in as well. Cover and allow to marinate for several hours.
Once marinating has had time to take effect, remove the steak from the marinade & pat dry on paper towel.
In a separate bowl combine the nuts, crumbs, mint, lemon, & butter into a tacky paste.
Add a portion of the crust on the top of each rump, and spread out evenly.
Cook in a preheated oven, 80c for 45 -55 minutes, depending on how you prefer your meat, longer if necessary.
Allow the meat to rest for 10 - 15 mins prior to service.