Beef Mini Roast with Lemon, Garlic and Honey (Kid's version)
Do cook the lamb mini roast recipe for the children in your family as it's easy and cooks in under 40 minutes. It's boneless and is great for midweek meals.It will also serve more than three if you cook for just the children.
- 1 x 400-450g/14oz-1lb lean beef mini roast
- Pinch salt
- Freshly milled black pepper
- 15ml/1tbsp runny honey
- 10ml/2tsp garlic purée or paste
- Grated zest of 1 lemon
- 5ml/1tsp oil
- For the Potato Wedges
- :350g/12oz fluffy potatoes, such as Maris Piper or King Edward, cut into wedges
- 15ml/1tbsp sunflower oil
- 100g/4oz fresh, frozen or canned sweetcorn or vegetables of your choice
- Prepared gravy, to serve, optional
Preheat the oven to Gas mark 5, 190°C, 375°F.
In a small bowl mix together the honey, garlic purée or paste, lemon zest and oil.
Put the potato wedges in a large roasting tin, season, add the oil and cook for 40-50 minutes. If you don’t want to make your own there are plenty to choose from in the chiller or freezer section of the supermarket.
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 roasting rack in 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, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.
Meanwhile, cook the sweetcorn or vegetables of your choice according to the packet instructions.
Slice the roast and serve with gravy (if used), sweet potato wedges and sweetcorn or vegetables of your choice.