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Feeds: 8-10
Cooking time:
Rare - 20 mins per 450g/½kg(1lb) plus 20 mins
Medium - 25 mins per 450g/½kg(1lb) plus 25 mins
Well done - 30 mins per 450g/½kg(1lb) plus 30 mins
Oven
Temperature: Gas mark 4-5, 180C, 350F
Take….
Lean rib beef joint
Onions
Garlic
English Beer
Rowanberry, quince or redcurrant jelly
Fresh thyme
For the Yorkshire puddings:
Plain flour
Eggs
English beer
Oil
Make….
1 Take a 2.75kg(6lb) lean beef joint (3 ribs) and
calculate the cooking time. Place into a roasting tin and open roast
in a preheated oven for the calculated cooking time.
2 25- 30 minutes before the end of cooking time add to
the pan 3 onions, cut into a chunky dice, and 2 cloves garlic,
sliced. Then during last 10 minutes, add 90ml(6tbsp) English beer to
the onions and mix in 45ml(3tbsp) rowanberry jelly and 2 sprigs
fresh thyme. Use the mixture to glaze over the beef joint and return
to oven for remaining cooking time. Take the meat out and allow to
rest loosely wrapped in foil.
3 Increase the oven temperature to Gas mark 7 220 C 425 F for the
Yorkshire puddings: In a bowl mix together 75g(3oz) plain flour and
2 eggs, then add 150ml(¼pt) English beer and whisk until smooth.
Divide 15-30ml(1-2tbsp) oil between 4 large or 12 small Yorkshire
pudding tins and heat in the oven for 5-10 minutes. Pour the batter
in the heated tin and cook for 20-25 minutes until risen and
browned.
Eat….
Serve the beef with the Yorkshire puddings, onion relish (or add
this to the gravy) roast potatoes and seasonal vegetables. |
Feeds 4-6
Time to prepare: 25 minutes
Time to cook:
Medium: 25 mins per 450g (1lb) plus 25 mins
Well done: 30 mins per 450g (1lb) plus 30 mins
Oven
temperature: Gas mark 4-5, 180-190C, 350-375F
Take…
1 x 900g (2lb) lean boned breast of lamb or rolled boneless shoulder
Salt and pepper
10ml (2tsp) cardamom seeds, crushed
Leek and Chestnut Stuffing:
50g (2oz) butter
1 medium leek, finely chopped
2 garlic cloves, peeled and finely chopped
175g (6oz) cooked peeled chestnuts, finely chopped
30ml (2tbsp) freshly chopped parsley
50g (2oz) fresh white breadcrumbs
1 egg, beaten
Make…
1. Prepare the stuffing; in a large bowl mix the stuffing
ingredients together.
2. Place the breast or shoulder of lamb on a chopping board
and unroll, skinned side down. Season on both sides with the salt,
pepper and cardamom.
3. Spread the stuffing mix evenly over the surface of the lamb
and re-roll, securing with butcher’s string or elasticated meat
bands (available from your butcher’s shop or meat counter).
4. Weigh the joint with the stuffing. Place on a metal rack in
a large non-stick roasting tin and open roast in a preheated oven
for the preferred, calculated cooking time, basting with any rich
meat juices.
Eat…
Serve the lamb with roast potatoes and herby baby carrots
Tip:
When shopping for chestnuts look out for them peeled and prepared
either vacuum packed or in jars. |
