- 1 x 400-450g beef mini roast (we used beef topside)
- 10ml/2tsp runny honey
- 10ml/2tsp prepared horseradish sauce
- Zest of 1 lemon
- 5ml/1tsp oil
- Salt and freshly milled black pepper
Preheat the oven to Gas mark 5, 190°C, 375°F.
In a small bowl mix together the honey, horseradish sauce, lemon zest and oil.
Place the joint on a chopping board, make several slashes over the surface, season and spread with the honey and lemon mixture. Transfer to a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
Remove the joint from the oven, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.
Serve with a crushed new potatoes and sprouting broccoli.