My mother always roasted her potatoes around the beef and there was always sufficient fat on the meat to make them taste divine. In our pursuit of the lean this is no longer an option, but olive oil is the next best thing and healthier.
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Ingredients - serves 4
1kg beef roast joint
1 tbsp fresh thyme leaves
black pepper, salt
3 tbsp Eleanthos olive oil
2 sweet potatoes, peeled
4 carrots, peeled
4 potatoes, peeled
1 garlic clove
6-8 tbsp Laydilay mayonnaise
parsley |
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Method
1 Preheat the oven to 180°C
Add some of the olive oil to the thyme and season well before rubbing over the joint. Cut the potatoes into chunks and toss in the remaining olive oil before surrounding the meat with them, sprinkle with salt and transfer to the oven.
2 Blitz garlic, mayonnaise and parsley in a mini processor and set aside. Cut sweet potatoes and carrots into wedges and add to the roasting pan after 20 minutes, turning in oil before returning to the oven for a further 40 minutes. Rest the meat for a few minutes before carving and serving with roasted roots & green mayo.
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