Serves 2-3
Preparation time: 5 minutes
Cooking time: 40-50 minutes (for medium)
Ingredients:
1 x 400-450g/14oz-1lb lean beef mini roast
5ml/1tsp oil
A little salt
Freshly milled black pepper
2.5ml/1Ž2tsp smoked paprika powder
For the Jewel Rice:
200g plain rice of your choice
100g/4oz frozen peas
Small bunch fresh mint
To serve:
Fresh cucumber and yogurt relish
Method:
Preheat the oven to Gas mark 5, 190°C, 375°F. Place the joint in a small roasting rack lined with foil and make several slits over the surface. Add the oil and season with a little salt and pepper.
Sprinkle over the smoked paprika and rub generously over the joint. Roast for 40-50 minutes.
Meanwhile, cook the rice and the peas separately according to the packet instructions. Drain and stir together.
Remove the joint from the oven, cover with foil and leave to rest for 5-10 minutes.
Lightly chop the mint and stir through the rice.
Remove any meat bands or butcher’s string from the joint, carve and serve with the vegetable rice and the relish.
Tip:
If preferred opt for vegetables that your family enjoy.
Watch Fay Ripley make her recipe here:
