Roughly chop the rosemary, garlic, chillies and lemon and combine them together with the olive oil and smoked paprika. Cut the lamb into large chunks and place them in the marinade. They should marinate for at least 1 hour but for best results leave the lamb to sit overnight. Peel the pearl onions and blanche in boiling salted water until soft (aprox 10min). Cut he aubergine into chunks that are the same size as the lamb. Before cooking thread the lamb on to a large metal skewer with alternate pieces of onion and aubergine. Season with salt & pepper and grill to required doneness. Served with a ramekin of Pepper Relish.