Coriander and chipotle lamb rump with burnt carrots


"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.

You'll need

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

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2014

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