Fancy that smoky flavour without having to get the barbecue out? Douse it all in Cooks’ Ingredients Smoked Butter! Charring the vegetables under the grill provides all the sweetness you need in this loose take on a classic ratatouille.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Heat the grill to high. Rub the baby courgettes with ½ tbsp oil, then arrange on a large baking tray and put under the grill for 5 minutes. Turn the courgettes over with tongs, then grill for another 5 minutes. Turn again, then rub the tomatoes with the remaining ½ tbsp oil, add to the tray with the garlic and grill for 5-10 minutes more until everything is tender and burnished. When cool enough to handle, roughly chop the courgettes into chunks, and peel and chop the garlic. Transfer to a large bowl along with the tomatoes and any juices from the tray (keep the tray to hand).
In a small pan, melt the smoked butter over a low heat, then add the pul biber and continue to bubble, swirling the pan every so often for a couple of minutes until the butter starts to turn brown and smell biscuity. Tip half of it into the bowl with the courgettes, tomatoes and garlic; mix well, then add the vinegar and season.
Heat the grill to high (if it has cooled). Season the lamb steaks and put on the baking tray. Grill for about 5 minutes each side for medium, brushing over a little of the remaining butter on each side as you turn them and ensuring all the cut surfaces are well browned. Transfer to a warm plate to rest for a few minutes. Toss the shredded mint through the courgette mixture, then serve alongside the lamb steaks, drizzled with any cooking juices and the remaining brown butter, scattering over a few extra mint leaves (if using). Some steamed new potatoes go really well with this or serve with crusty bread to mop up the juices.