Smoky rib of beef with lemon and poppy seed roots recipe
- Serves 6
- 30 mins to prepare and 45 mins to cook, plus resting
- 441 calories / serving
Ingredients
- 2kg (4lb) rib of beef
- 2 tsp smoked sea salt
- 400g (13oz) charlotte potatoes, halved
- 3 echalion shallots, halved
- 250g (8oz) chantenay carrots
- 300g (10oz) baby turnips, quartered
- 2 tbsp olive oil
- 4 fresh rosemary sprigs
- 2 tbsp chipotle chilli paste with smoked paprika
- 2 tbsp maple syrup
- 1 tsp English mustard powder
- 2 tsp poppy seeds
- ½ lemon, zested
- wilted greens, to serve (optional)
Directions
- Preheat the oven to 220°C, fan 200°C, gas 7. Rub the meat with salt and freshly ground black pepper in a large roasting pan.
- Arrange the potatoes, shallots, carrots, and turnips around the beef in the container. Drizzle the olive oil over the vegetables, sprinkle with rosemary, and roast for 20 minutes.
- Meanwhile, combine the chipotle paste, maple syrup, and mustard powder in a small bowl. Set aside until you're ready to use it.
- Reduce the temperature to gas 4, 180°C, fan 160°C, and remove the roasting tin from the oven. Return the tin to the oven and cook for 10 minutes per 450g (14 1/2oz) for rare meat or 12 minutes for medium-rare meat after spreading the chipotle mixture all over the beef fat. Remove from the oven, cover loosely with foil, and set aside to rest for 10-15 minutes.
- Toss the vegetables with the poppy seeds and lemon zest when ready to serve. If desired, slice the steak and serve with the vegetables and wilted greens.