- Calculate cooking time: Medium-rare: 20 mins per 500g / Medium: 25 mins per 500g / Well done: 30 mins per 500g
- Preheat oven to 220°C / 200°C fan / Gas 7.
- Remove the joint from the fridge at least 30 minutes before cooking to allow to come to room temperature.
- Place the vegetables and sprigs of herbs on the bottom of a roasting tin to create a trivet and pop the joint on top.
- Put the garlic, seeds, and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs.
- Smear the crust mixture over the surface of the meat and place in the hot oven for 20 minutes.
- Reduce the oven to 180°C / 160°C fan / Gas 4 and cook for the remaining calculated cooking time. Baste occasionally by spooning the juices from the tin over the meat.
- Remove from the oven, place joint onto a chopping board, and allow to rest for at least 30 minutes before carving. Sprinkle over with a little sea salt when carving.
- Skim the fat from the roasting tin and use the juices to make a delicious gravy.
Herb crusted roast Welsh Beef
- Prep time 15 mins
- Cook time 1 hrs
- Serves 4
Ingredients
- Joint of PGI Welsh Beef (suitable cuts: topside / silverside / sirloin or rib joint)
- 2 carrots, halved lengthways
- 1 large onion, sliced into thick slices
For the crust:
- Handful of fresh thyme leaves, some chopped for crust
- 3 sprigs of rosemary, 1 chopped for crust
- 2 tbsp oil
- 1 lemon, zest and juice
- 4 garlic cloves, roughly chopped
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp coarse black pepper
- Pinch sea salt