Lamb chops, burnt aubergine and garam masala butter

Lamb chops, burnt aubergine and garam masala butter

This stunning platter showcases the warming spice blend garam masala, using it to flavour a spiced butter that's poured over sizzling lamb chops.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Add a generous dash of oil to a frying pan and add the sliced onions with a pinch of salt. Cook them gently until golden and caramelised - around 45 minutes. Drain on kitchen paper
  2. Step 2

    Light a gas hob or barbecue and char the aubergines directly over the flames until blackened all over. Set aside, covered, to finish steaming and cooking
  3. Step 3

    After 10 minutes, split the aubergines lengthways and scoop out the insides, discarding the skin but reserving any juice
  4. Step 4

    Combine the aubergine flesh and juice with the garlic, pomegranate molasses, a squeeze of lemon juice and some salt and pepper. Mix well
  5. Step 5

    Preheat a griddle or frying pan to medium heat, or prepare a barbecue for indirect cooking, with the coals banked to one side
  6. Step 6

    Stand the chops up on their fatty edges to begin rendering the fat. Cook for a couple of minutes until golden and caramelised, then knock the chops onto their sides to finish cooking - a couple of minutes each side should do it 
  7. Step 7

    Spread a serving platter with the aubergine mixture, then top with the chops
  8. Step 8

    Combine the butter and garam masala in a saucepan and heat until the butter is melted and sizzling slightly
  9. Step 9

    Pour the spiced butter over the lamb chops, then top with the onions and the parsley to serve