Name: Coriander and chipotle lamb rump with burnt carrots
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1¼ cups (firmly packed) coriander leaves and stems, coarsely chopped; 5 chipotle chillies in adobo (see note); 100 ml olive oil; 4 lamb rumps (about 300gm each), trimmed; 2 bunches baby carrots, trimmed; 2 tbsp thyme leaves, plus extra to serve; 100 gm goat’s curd

Coriander and chipotle lamb rump with burnt carrots

Australian Gourmet Traveller recipe for coriander and chipotle lamb rump with burnt carrots from San Telmo in Melbourne.

Serves 4

Prep

20M

Cook

20M

Total

40M

“I’d like to barbecue lamb rump on Australia Day. Would San Telmo be happy to share their recipe?”

Katie Davidson, Carlton, Vic

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Ingredients

1¼ cups (firmly packed) coriander leaves and stems, coarsely chopped

5 chipotle chillies in adobo (see note)

100 ml olive oil

4 lamb rumps (about 300gm each), trimmed

2 bunches baby carrots, trimmed

2 tbsp thyme leaves, plus extra to serve

100 gm goat’s curd

Method

Main

1.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.

2.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.

3.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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lynsey Fryers-Hedrick