Lamb chops, burnt aubergine and garam masala butter

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

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

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

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

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

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 

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

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

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