Coriander and chipotle lamb rump with burnt carrots

AT A GLANCE

  • Serves 4 people

"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 fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • 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
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.
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