AT A GLANCE
"I'd like to barbecue lamb rump on Australia Day. Would San
Telmo be happy to share their recipe?"
Katie Davidson, Carlton, Vic
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Process coriander, chillies and half the oil in a food processor until smooth and season to taste. Place lamb in a non-reactive container, add marinade, turn lamb to coat, cover and marinate overnight in the refrigerator.|
|02||Heat a barbecue to medium-high heat. Remove lamb from marinade and barbecue, turning occasionally, until cooked to your liking (10-12 minutes for medium-rare). Set aside to rest for 10 minutes, then thinly slice.|
|03||Combine carrots, thyme and remaining oil in a bowl, season to taste and barbecue, turning occasionally, until golden and with a little bite (3-4 minutes). Top with olive oil, thyme and a dollop of goat’s curd and serve warm with lamb.|
Note Chipotle chillies in adobo are available from select delicatessens.