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Serves
US | Metric
Ingredients
Tomato Essence
  • 6 Ripe tomatoes
  • ½ cucumber
  • 1 celery stick
  • 1 shallot
  • 1 garlic clove
  • 1 handful fresh basil
  • 3 tbsps extra virgin olive oil
The Rest
  • 1 Rack of Lamb
  • 1 Small block of Feta cheese
  • 1 tbsp honey
  • ½ tsp dried lavender leaves
  • 1 tsp fresh thyme leaves
  • 100 g purple sprouting broccoli
  • 50 g Butter
  • 4 anchovy fillets
  • salt and pepper
BBQ Lamb Rack with Honey & Lavender Baked Feta, Purple Spouting Broccoli BBQ Lamb Rack with Honey & Lavender Baked Feta, Purple Spouting Broccoli
BBQ Lamb Rack with Honey & Lavender Baked Feta, Purple Spouting Broccoli
Tomato Essence and Anchovy Butter

A truly impressive dish with low skill requirement one to wow your friends with, make the tomato essence in advance to save alot of time

Prep 1 hour
Total 24 hours
  • Start by adding the tomato, garlic, cucumber, celery and some seasoning to blender blitz well and leave in a fridge for 24 hours
  • Strain this through a fine sieve or muslin cloth to leave a punchy tomato flavoured clear(ish) liquid
  • Make the herb oil by blitzing the basil with the olive oil pass this through a fine sieve into the tomato liquid which will give it an attractive split look reserve until ready to serve
  • To bake the feta preheat an oven to 180c cut into thick slices and drizzle with honey, thyme and lavender bake for around 40 mins
  • Heat the butter and anchovies in a sauce pan the fillets will melt into the butter
  • Season the lamb and cook over coals to a medium rare temp aim for 52C internal temp, brushing with the butter regularly then rest well at least 15 mins
  • Cook the broccoli over the coals too again brushing well with the butter
  • Plate slices of the lamb with the feta, broccoli and drizzles of that tomato herb essence,

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

BBQ Lamb Rack with Honey & Lavender Baked Feta, Purple Spouting Broccoli
Tomato Essence and Anchovy Butter

A truly impressive dish with low skill requirement one to wow your friends with, make the tomato essence in advance to save alot of time

favorite
print
rate
Prep 1 hour
Total 24 hours
Serves
US | Metric
Ingredients
Tomato Essence
  • 6 Ripe tomatoes
  • ½ cucumber
  • 1 celery stick
  • 1 shallot
  • 1 garlic clove
  • 1 handful fresh basil
  • 3 tbsps extra virgin olive oil
The Rest
  • 1 Rack of Lamb
  • 1 Small block of Feta cheese
  • 1 tbsp honey
  • ½ tsp dried lavender leaves
  • 1 tsp fresh thyme leaves
  • 100 g purple sprouting broccoli
  • 50 g Butter
  • 4 anchovy fillets
  • salt and pepper

  • Start by adding the tomato, garlic, cucumber, celery and some seasoning to blender blitz well and leave in a fridge for 24 hours
  • Strain this through a fine sieve or muslin cloth to leave a punchy tomato flavoured clear(ish) liquid
  • Make the herb oil by blitzing the basil with the olive oil pass this through a fine sieve into the tomato liquid which will give it an attractive split look reserve until ready to serve
  • To bake the feta preheat an oven to 180c cut into thick slices and drizzle with honey, thyme and lavender bake for around 40 mins
  • Heat the butter and anchovies in a sauce pan the fillets will melt into the butter
  • Season the lamb and cook over coals to a medium rare temp aim for 52C internal temp, brushing with the butter regularly then rest well at least 15 mins
  • Cook the broccoli over the coals too again brushing well with the butter
  • Plate slices of the lamb with the feta, broccoli and drizzles of that tomato herb essence,

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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