Lamb chops, burnt aubergine and garam masala butter

Instructions

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