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

1. 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.
2. 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.
3. Meanwhile, combine the chipotle paste, maple syrup, and mustard powder in a small bowl. Set aside until you're ready to use it.
4. 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.
5. 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.