BBQ Lamb Chops & Burnt Aubergines

Pile coals over to one side of your BBQ to create a hot, direct cooking side, and a warm, indirect cooking side. Add the aubergines to the hot side and cover with a lid. Cook for 9-10 mins, turning regularly, until thoroughly charred and burnt. Once completely tender, transfer to a bowl and cover with a lid or plate and allow to steam for 10 mins.

While the aubergines steam, marinade the lamb. Chuck the chops into a bowl with the paprika and a good pinch of salt. Finely grate in two-thirds of the garlic cloves and add the fish sauce. Finely chop the rosemary and get that into the bowl, too.

Once steamed, peel the burnt skins from the aubergines and tip the flesh into a bowl. Add the tahini and yoghurt and mash the aubergine through. Add the juice of a lemon and season with salt and black pepper. Aim for a chunky, creamy, dippable texture. Set aside.

Quarter the red onions and rub with oil and salt. Grill on the cut sides until thoroughly charred and burnt. Pull over to the indirect side to rest. Grill the lamb chops over the direct heat for 3-4 mins a side. Place on the indirect side to rest for 5-6 mins.

Separate the grilled onions into petals and toss with a little lemon juice. Finely chop the parsley and stir through the aubergine. Spread the burnt aubergine over one side of a plate and top with burnt onion petals and a little aleppo pepper.

Pile the grilled chops onto the other side and serve.