- Prepare the glaze: In a small pan mix together the redcurrant jelly, mustard and rosemary. Preheat the grill to high.
- Grill the lamb and aubergine: Put the lamb chops on the grill rack, brush lightly with oil, then season. Arrange the aubergine slices on the grill rack, brushing with oil. Grill for 6-8 minutes, turning the lamb once and the aubergine slices occasionally, until golden.
- Add the glaze: Gently heat the glaze, then brush a little over the lamb. Grill for a further 2 minutes. Turn the lamb over and glaze the other side. Cook for 1-2 more minutes.
- Grill the ciabatta: While the lamb is finishing cooking, brush the ciabatta slices with a little oil and add to the grill rack. (Move the aubergine slices to make room or remove them from the rack and keep warm if already golden.) Grill the ciabatta until golden on both sides.
- Serve: Heat the remaining glaze until almost boiling. Put the lamb and aubergine on serving plates, then spoon the hot glaze over the lamb. Serve, garnished with redcurrants if you like, accompanied by the ciabatta slices.
*For aubergines, use 4 large flat mushrooms. *For ciabatta slices, use split, toasted plain muffins.
Minty mustard and honey-glazed lamb: Mix together 2 tbsp clear honey, 2 tsp English mustard and 1 tbsp finely chopped mint. Grill 4 lamb chump chops as for the basic recipe, brushing with the mustard and honey glaze during the final few minutes of cooking. Instead of the aubergine, grill 4 sprigs of cherry tomatoes on the vine, brushed with a little olive oil, alongside the lamb. Serve them as an accompaniment to the lamb, with the ciabatta or with toasted rustic rolls.