Chimichurri barbecued lamb

Combine the chimichurri ingredients, then stir in 2 tsp water and some salt and pepper. Brush about a third over all the lamb, then marinate for at least 30 minutes (up to 24 hours).

Fire up the barbecue and wait for the coals to glow. Sit the aubergine directly on the coals for 10-12 minutes, turning regularly, until the skin is completely charred and starting to crumble off. Move the aubergine to a bowl and cover. Once cool enough to handle, cut the aubergine in half, scoop out the flesh (discarding the skin) and finely chop. Put it into the bowl with the remaining chimichurri, then season.

When the coals have a layer of ash, season the lamb with salt and cook on the barbecue for 3-4 minutes on each side until browned all over, then rest for 5 minutes. Slice the lamb steaks and transfer to a serving platter with the chops. Spoon over the aubergine chimichurri-style sauce