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

Ingredients

• A small bunch of heather
• 4 x 200g lamb steaks
• Sea salt
• freshly ground black pepper
• 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
• 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