Kitchen Pepper Lamb and Aubergine with Roasted Vegetable Cous Cous

Make the kitchen pepper by mixing all the ingredients together in a bowl.

Mix the kitchen pepper with a glug of olive oil until it forms a paste. Then add the juice of two lemons.

Divide the marinade into two bowls - one for the lamb chops and one for the aubergine.

Season the lamb chops with salt and cover completely in the kitchen pepper marinade. Leave in the fridge for at least 30 minutes (or overnight) to marinate.

Meanwhile, thinly slice the aubergines on a mandoline (carefully!) and place on a layer of tinfoil on a baking tray. Sprinkle with salt and leave for 5 - 10 minutes, until the aubergines have softened and the salt has drawn out the moisture.

Pat off excess moisture and salt.

Using metal skewers, or wooden skewers that have been soaked in water, thread the aubergines on to the skewers, folding the slices over to in a concertina style. Repeat until all the slices are used up.

Pour the kitchen pepper marinade over the aubergine and set aside with the lamb for 30 minutes or a maximum of 2 hours. Set up your BBQ with a direct and indirect side.

For the sauce - wrap the garlic in tin foil with a drizzle of olive oil and some salt and roast on the coals until soft and gooey - about 20 minutes.

Place the charred tomatoes and pulp from the roasted garlic into a food processor along with the juice of 1 lemon, 2 tsps red wine vinegar, a handful of parsley and some seasoning. Blend until smooth then season and pour into a serving bowl.

For the cous cous - place the peppers, tomatoes and onions over the grill along the middle of the BBQ where the indirect and direct heat meet. Cook until blackened all over - about 10 - 15 minutes.

Place the peppers into a freezer bag to steam for 10 minutes to help loosen the skin. Remove the charred outer skin deseed the peppers and slice into strips.

Remove the skins from the onions, roughly chop and place into a bowl with the sliced peppers.

Pour the cous cous into a bowl then pour over just enough boiling stock to cover the couscous - you may not need to use all the stock.

Seal the bowl with a plate and leave to steam for 10 minutes then fluff the cous cous with a fork.

Season and add a drizzle of olive oil / squeeze of lemon if needed then mix through the onions, peppers and garnish with pomegranate seeds, crumbled feta and chopped parsley.

Cook the aubergine over a high heat for 10 minutes, turning regularly.

Grill the chops over a medium high heat turning every 3 minutes until charred and an internal temp of 48 C. Let the meat rest for 5 mins To serve

Place the aubergine and lamb on separate serving platters and top each with a little squeeze of lemon juice, some chopped parsley and a sprinkle of sumac. Crumble some of the feta over the Aubergine.

Serve to the table with the cous cous and roasted tomato and garlic sauce.