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Image for Recipe - James Martin’s Barbecue Lamb Steaks with Ratatouille & Salsa Verde

James Martin’s Barbecue Lamb Steaks with Ratatouille & Salsa Verde

  • Time preparation 15 minutes
  • cook time 15 minutes
  • Serve Serves 4

This is an elegant barbecue recipe that's perfect for entertaining. Alongside grilling the lamb steaks on the barbecue, you can also use a flameproof pan to cook the ratatouille on the grill as well. Your guests will be seriously impressed with this James Martin recipe!

Recipes taken from James Martin’s Islands to Highlands (Quadrille, £25) Photography: Peter Cassidy
  • A small bunch of heather
  • 4 x 200g lamb steaks
  • Sea salt and freshly ground black pepper
  • For the salsa verde
  • Small bunch of mint, leaves picked and chopped
  • 1 garlic clove, crushed
  • 2 tbsps nonpareille capers
  • Small bunch of flat-leaf parsley, chopped
  • 4 anchovies, chopped
  • Zest and juice of 1 lemon
  • 50ml rapeseed or olive oil
  • For the ratatouille
  • 50ml rapeseed or olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 courgette, diced
  • 1⁄2 aubergine, diced
  • 1 red pepper diced
  • 4 tomatoes, diced
  • Small bunch of basil, torn

Light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Scatter the heather over the coals, then place the rack onto the BBQ. Place the lamb onto the rack and cook for 2–3 minutes on each side, seasoning as you go. Lift onto a board and let rest.

To make the ratatouille, heat a flameproof pan on the BBQ until hot then add the oil and stir in the onions and garlic. After 1 minute, add the diced courgette, then after another minute, stir in the diced aubergine. Cook for a further 1 minute, then stir in the pepper, followed by the tomatoes and basil. Season, then gently simmer for a further 2 minutes.

To make the salsa verde, mix all the ingredients together in a bowl and season well. To serve, spoon the ratatouille into a bowl. Place the lamb onto 4 dinner plates and spoon over the salsa verde. Drizzle over a little more oil if you’d like to, and let everyone help themselves to the ratatouille.

Ingredients

  • A small bunch of heather
  • 4 x 200g lamb steaks
  • Sea salt and freshly ground black pepper
  • For the salsa verde
  • Small bunch of mint, leaves picked and chopped
  • 1 garlic clove, crushed
  • 2 tbsps nonpareille capers
  • Small bunch of flat-leaf parsley, chopped
  • 4 anchovies, chopped
  • Zest and juice of 1 lemon
  • 50ml rapeseed or olive oil
  • For the ratatouille
  • 50ml rapeseed or olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 courgette, diced
  • 1⁄2 aubergine, diced
  • 1 red pepper diced
  • 4 tomatoes, diced
  • Small bunch of basil, torn

Method

Light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Scatter the heather over the coals, then place the rack onto the BBQ. Place the lamb onto the rack and cook for 2–3 minutes on each side, seasoning as you go. Lift onto a board and let rest.

To make the ratatouille, heat a flameproof pan on the BBQ until hot then add the oil and stir in the onions and garlic. After 1 minute, add the diced courgette, then after another minute, stir in the diced aubergine. Cook for a further 1 minute, then stir in the pepper, followed by the tomatoes and basil. Season, then gently simmer for a further 2 minutes.

To make the salsa verde, mix all the ingredients together in a bowl and season well. To serve, spoon the ratatouille into a bowl. Place the lamb onto 4 dinner plates and spoon over the salsa verde. Drizzle over a little more oil if you’d like to, and let everyone help themselves to the ratatouille.

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