Roast rolled rib eye of beef with crisp rosemary potatoes

Recipe from: 10/6/1993 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 2
    kg
    rolled rib eye roast, at room temperature
  • 30
    ml
    mustard powder
  • 30
    ml
    sunflower oil
  • 15
    ml
    finely grated lemon peel
  • 4
    cloves garlic, slivered
  • 5
    ml
    salt
  • 5
    ml
    milled black pepper
  • 6
    medium potatoes, cut into plump chips
  • 45
    ml
    olive oil
  • 15
    ml
    chopped garlic
  • 5
    ml
    fresh rosemary
  • 5
    ml
    grated lemon peel
  • water to cover
 

Method

 
Wipe roast with a vinegar-soaked cloth. Pat with mustard powder and then with oil. Sprinkle lemon peel over. Make incisions in meat and insert garlic slivers, then sprinkle with salt and pepper. Place on rack of a roasting pan and set aside. Place potatoes in a roasting pan and sprinkle lavishly with olive oil, salt, pepper, garlic, rosemary and lemon peel. Add enough water to just cover potatoes. Place rack holding beef on top of roasting pan and roast meat and potatoes at 180 ºC, calculating roasting time for meat at about 18 minutes for every 500 g. Turn potatoes once during roasting. Remove meat on rack and place in warming drawer for 10 to 15 minutes to settle juices. Continue roasting potatoes until crisp, shaking them from time to time. Serve sliced roast meat with potatoes, lightly seasoned cooked green beans and tomatoes sprinkled with breadcrumbs, garlic and parsley and then grilled. TOTAL KILOJOULE COUNT: 16 510 kJ (3 945 Cal). A portion: 2 750 kJ (660 Cal).
 

Read more on: roast  |  beef
 

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