Chef's Recipes

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.

  • 20 mins preparation
  • 20 mins cooking plus marinating
  • Serves 4
  • Print
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
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email 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


  • 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.