Grilled lamb steaks with mint, smoky butter & Mediterranean veg

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.