Roast Beef served with Rosemary Original Rooster Roasties

The perfect roast beef served with the perfect Original Rooster Roasties, what's not to like?

Cooking PotMETHOD

  1. Peel and cut the potatoes (although I do sometimes like to leave the skins on. It saves a job and they are still gorgeously crispy at the end of cooking.)

  2. Place in a pan, cover with cold water and bring to the boil.

  3. After 5-6 minutes of boiling, drain the potatoes and give them a good shake around in the pan to bash them up and bit and loosen the potato flesh. These bits will then go beautifully crispy when roasted. Set aside.

  4. Pre-Heat oven to 240°C/220°C fan/gas 9.

  5. For the beef: Mix the flour, Dijon mustard, salt, pepper, olive oil and lemon juice into a paste and rub all over the beef.

  6. Put the onion and garlic bulb into the beef roasting tin and sit the beef on top, then start by cooking for 20 mins.

  7. Meanwhile, pour the olive oil in a separate roasting tray for the potatoes and pop in the oven for 5 mins to heat up.

  8. Once the oil is hot, add the potatoes, shake and stir to cover in the hot olive oil and sprinkle with the celery salt, garlic powder and add the sprigs of rosemary. This tin can then go in beside the beef tin.

  9. Reduce oven to 190°C/170°C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.

  10. Keep an eye on the potatoes, keep turning them regularly and take them out if they are beginning to brown too much. But in my book, and my dad’s book – there is no such thing as an Original Rooster Roastie that’s too golden and crispy! YUM!

  11. Serve with all the usual Sunday roast trimmings.

What you will need

Serves: 4

Preparation: 20 mins

Cooking: 60-90 mins

4 medium sized Albert Bartlett Original Rooster Potatoes (peeled and quartered)
2-3 tbsp extra virgin olive oil
Sprinkle of celery salt
Sprinkle of garlic powder
2 sprigs fresh rosemary
1 tsp plain flour
1 tsp Dijon mustard
1 lemon- juice only
1 tbsp olive oil
Sprinkle of Maldon Sea Salt
Freshly ground black pepper
950g beef top rump joint
2 red onions (quartered)
1 full bulb of garlic (top sliced off)