A roast is always warming but as we head into spring, the addition of herbs give this dish a fresh, liveliness that hints towards the warmer weather to come.
2 tbsp parsley, roughly chopped Plants Direct Tasmania
2 tbsp thyme, roughly chopped Plants Direct Tasmania
2 tbsp rosemary, roughly chopped Plants Direct Tasmania
2 packets of vine-ripened cherry tomatoes
4 tbsp of cider vinegar Lost Pippin
A few sprigs of thyme Plants Direct Tasmania
- Pre heat oven to 200°C or 180°C for fan forced.
- Mix herbs, garlic and oil to form a paste. Rub the oil and herb paste over the beef rump evenly. Sprinkle with salt and pepper to taste.
- Place prepared beef in a roasting pan and bake for 30 minutes.
- Reduce temperature to 180°C or 160°C fan forced. Remove roast from the oven and place vine-ripened cherry tomatoes around the roast. Sprinkle with balsamic vinegar and a little olive oil.
- Return to oven and bake for a further 20 minutes for a medium roast.
- Remove roast from oven and place in a warm spot to rest for 20 minutes.
- Carve roast and serve with crispy roast potatoes and enjoy!
- Peel and cut potatoes into 6 pieces. Place potatoes into a pot of cold water and bring to the boil.
- Boil potatoes until they are slightly soft on the outside – approx. 5 minutes.
- Drain potatoes. Place back into pot and cover with a lid. Gently shake the pot to rough up the edges of the potatoes.
- Remove outer layer of onions and cut into wedges.
- Meanwhile cover a roasting pan with a thin layer of vegetable oil and place in a pre-heated oven of 200°C or 180°C fan forced for 5 minutes or until oil is hot.
- Place potatoes and onions into the pre heated roasting pan – be careful as oil will be very hot.
- Place in oven and roast for approx. 35 minutes, or until golden and crispy.
- Sprinkle with fresh thyme.
This recipe first appeared on aussiefarmers.com.au