Recipes: Megan Coupland of Red Kitchen | Photography: Brydie Thompson
LEMON AND ROSEMARY LAMB WITH MINT CHIMICHURRI
The traditional mint sauce and jelly has had to move aside for this chimichurri. In fact, our roasts at home have had a complete makeover. We roast our lamb with a lemon rosemary rub, serve it with mint chimichurri and our roast vege medley. This is also a favourite with a tender little lamb rack. I serve it on the side and we can drizzle it over as we eat. This also makes a great marinade for lamb loin.
1 spring onion
2 cloves garlic
2 tsp capers including juice
¼ cup fresh oregano leaves
¼ cup parsley
½ cup mint leaves
½ cup macadamia oil
1 tbsp toasted cumin seeds
½ tsp salt
2 tbsp maple syrup
¼ cup brown rice vinegar
Put everything into a blender and pulse to an even and smooth consistency. You may need to add a little extra oil to get a good drizzling consistency. This is now ready to use and lasts in the chiller for a week.
I am quite surprised I shared this recipe. I am a little concerned if I share my best, I won’t have any more wow factors left! But two glasses of wine and … well I share it all!
We use this mainly to marinate chicken. Just massage it in, marinate it overnight or for five minutes and pop it on to roast. I also love pumpkin rubbed with this paste and then roasted. It works well with beef or as part of a salad, just by adding a bit of orzo, baby spinach and sundried tomatoes. (Be generous with the paste.)
2 onions, peeled
1 bunch dry and clean parsley stalks
10 large cloves garlic, peeled
1 tbsp coriander powder
½ cup fresh ginger
zest 3 lemons
3 tbsp whole coriander seeds
6 tsp whole cumin seeds, toasted
3 tbsp ground turmeric
3 tsp sweet paprika
2 red chillis or ½ tsp chilli flakes
¼ cup maple syrup
2 tsp salt
Put all the ingredients into a food processor and mix till a paste forms, adding olive oil as you need, approx. ¾ cup.
MEXICAN DRY RUB
This rub is very universal, plenty of flavour here.
- For crumbed and fried prawns add ½ tsp Mexican rub to the panko crumbs and serve with a creamy avocado and lemon dip.
- Rub it all over a fillet of beef, leave overnight, BBQ and serve with a fire-roasted corn salad.
- Sprinkle a little on fresh fish, pan fry ready to build your fish tacos.
- Rub it all over a pork belly before slow braising. Pulled pork Mexican style inside a tamale is on my top 100 list.
¼ cup smoked paprika
1 tbsp dried oregano
2 tbsp cumin powder
2 tbsp onion powder
2 tbsp garlic powder
2 tbsp brown sugar
½ tsp chilli flakes
2 tsp salt
1 tbsp lemon pepper
Mix all the ingredients together. Put in a nice jar. This will keep for at least six months.