Grilled mango sundaeSERVES 4
Grilling fruit deepens its flavour and makes for a simple
dessert with little fuss. Oil the fruit well before it hits the
grill to ensure super-smooth sailing.Lamb rump with zucchini,
peas and mintSERVES 4
Lamb rump has a great balance of depth
of flavour, tender flesh and a layer of fat
that crisps up nicely when cooked.
3 mangoes, cheeks removed,
skin on, and cut into
3 wedges
Grapeseed or other
neutral-flavoured oil,
for drizzling
3 limes, segmented
Coconut ice-cream,
meringue, and roasted
black sesame seeds,
to serve
MAKRUT LIME AND
MINT SYRUP
100 gm caster sugar
5 makrut lime leaves (see
cook’s notes p176), inner
stems removed
2 cups (loosely packed) mint1 For makrut lime and mint
syrup, bring sugar and 100ml
water to the boil in a small
saucepan, stirring until sugar
dissolves. Transfer to a bowl
and place in freezer to cool
(1 minute), then process in
a blender with remaining
ingredients until lime leaves and
mint are very finely chopped.
Strain and chill until required.
2 Meanwhile, heat a barbecue
or char-grill pan to high heat.
Drizzle mango with oil and
grill, turning occasionally, until
charred (1-2 minutes each side).
Cool briefly, peel and divide
among bowls along with lime
segments. Top with coconut
ice-cream, crumbled meringue
and sesame seeds, and serve
with syrup.●3 garlic cloves, crushed
1 tbsp dried native thyme
or dried thyme
1 tbsp dried oregano,
preferably Greek
80 ml (⅓ cup) olive oil
4 lamb rumps (250gm each),
fat cap on and trimmed,
at room temperature
2 zucchini, thinly sliced
300 gm frozen peas, thawed
½ cup (loosely packed) torn
flat-leaf parsley
½ cup (loosely packed) torn mint
100 gm cocktail onions, halved
Goat’s curd or soft goat’s
cheese, to serve
PRESERVED LEMON DRESSING
¼ preserved lemon, flesh
discarded, rind rinsed and
finely chopped
½ garlic clove, crushed
80 ml (⅓ cup) extra-virgin
olive oil
2½ tbsp lemon juice, plus finely
grated rind of 1 lemon
1 Preheat oven to 200°C.
Combine garlic, dried herbs and
half the oil in a large bowl and
season to taste, then add lamb
and rub mixture all over. Heat
remaining oil in a large frying
pan over high heat, add lamb
and brown well (2-3 minutes
each side). Transfer to a baking
tray and roast until cooked to
your liking (8-10 minutes for
medium-rare). Cover loosely with
foil and rest for 5-10 minutes.
2 Meanwhile, for preserved
lemon dressing, whisk
ingredients in a small bowl
and season to taste.
3 Combine zucchini, peas,
fresh herbs and onions in a
bowl, drizzle with dressing,
season to taste and toss to
combine. Spread a little goat’s
curd on serving plates, top with
sliced lamb rumps, season and
serve with zucchini salad.GOURMET TRAVELLER 67