massaman lamb rump with all the trimmings

Photographer: Kate
serves 6

Spring lamb is such a wonderful and versatile introduction to the influx of colour and flavour that begins at this time of year.  I love roast lamb, and I think that the classic combination of lamb and mint can’t be beaten, so why change a good thing?  This recipe is my way of turning the classic roast with mint sauce right up on it’s head, it’s full of punchy flavours, vibrant spring colours and certainly won’t be what’s expected next time you have your friends over for a Sunday roast.  If you are feeling a little less fancy, just try the lamb stuffed in a pita pocket with some salad greens and minted yoghurt – delicious!


Massaman lamb rump
2 x 400g whole lamb rump
1/3 cup massaman curry paste
1/2 cup yoghurt
1 tsp salt
1 ½ tsp ground turmeric
2 tsp ground coriander
1 1/2 tsp ground cardamom

Minted yogourt panna cotta with red currant jelly
1 cup frozen red currants
3 tbsp sugar
6 1/2 leaves of gelatine (gold grade)
150mL cream
350mL unsweetened greek yoghurt
2 tsp powdered freeze dried mint
1 tsp flaky salt

Root vegetable pompoms
½ onion, finely chopped
½ tsp ground corriander
½ tsp ground cumin
¼ tsp fennel seed
½ tsp ground turmeric
1 tbsp oil
1 parsnip
2 carrots
1 large floury potato
1 tbsp butter
1 egg, beaten
1 cup panko crumbs
¼ cup chickpea flour
Oil for deep frying

To serve
Baby peas
Frsh mint tips
Fresh corriander


1. In a large bowl, mix everything besides the lamb together.
2. Spread the mixture over the lamb ensuring it is well coated all over.
3. Cover and refrigerate for at least 5 hours up to overnight.
4. Place the lamb in a roasting dish and pop into the oven positioned in the lower third of the cavity (shelf position 2).
5. If you have the roast function turn it on to 200°C for 30-35minutes. Alternatively turn the oven on to grill at 200°C for the first 20 minutes then switch to bake at 200°C for the remainder of the cooking time.
6. Remove the lamb from the oven, check for doneness and rest for 15minutes before carving.

Panna cotta
1. Place redcurrants, sugar and ¼ cup of water in a small saucepan and bring to a gentle simmer for 5 minutes.
2. Strain the currants and collect the juice in a measuring jug (you should have 150mL)
3. Place 1 ½ sheets of gelatine in cold water to bloom.
4. Add gelatine to currant juice and stir till dissolved.
5. Pour an equal amount of the jelly into the base of 6 100mL dariole moulds, refrigerate until set.
6. Pour cream into a small saucepan and heat till hot but not boiling.
7. Place 5 sheets of gelatine into cold water to bloom.
8. Add dried mint and salt to the cream and stir.
9. Add the gelatine and stir till dissolved.
10. Allow to cool till luke warm then add the yoghurt and whisk until smooth.
11. Pour the yoghurt mixture into the moulds and return to the fridge to set for at least 3 hours.
12. To un-mould, dip the mould quickly in and out of bowl of hot water then invert on a plate, if necessary the tip of a pairing knife can be used to gently release the panna cotta from the side of the mould.

1. Peel the carrots, parsnip and potato.
2. Place vegetables in a small pot, cover with water and simmer until tender, then drain well and mash with the butter .
3. Heat the oil and gently saute the onion in a small pan until cooked then add the coriander, cumin and fennel seed.
4. Add the onion mixture to the mash then allow to cool.
5. Combine the turmeric, panko and chickpea flour
6. Roll the mash into golf ball sized balls then dip in the egg and roll in the crumb mixture.
7. Heat the oil to 150°C and deep fry until golden brown then drain on a paper towel.