Signature Roast Beef & Honey-Herb Veggies
with Golden Potatoes & Horseradish Sauce
Calories
:
549 kcalProtein
:
39.3g proteinPreparation Time
:
40 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Milk
- Eggs
There are few pairings more iconic than beef and roast veg and this dish celebrates that timeless duo in style. We’ve served the succulent signature roast beef alongside veggies roasted with honey and rosemary for a touch of earthy sweetness. Finished with horseradish sauce, it’s a roast dinner to remember.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
300 g
Beef Rump
1
Carrot
1
Zucchini
1 packet
Rosemary
2
Garlic
1 packet
Chopped Potato
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tsp
honey
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- While the lamb is searing, cut carrot and zucchini into large chunks. Pick and finely chop rosemary. Finely chop garlic.
- In a small microwave-safe bowl, combine rosemary, garlic, the butter, honey and a pinch of salt. Microwave in 10 second bursts, or untill fragrant.
2
- Place veggies on one side of a lined oven tray. Spoon honey rosemary mixture over veggies. Toss to combine and season with salt and pepper.
- Place chopped potato on the other side of the lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 18-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
3
- When the roast has 15 minutes remaining, season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
4
- Slice beef.
- Divide honey rosemary roasted veg and golden roasties between plates.
- Top with signature beef. Pour over mint sauce to serve. Enjoy.
