Roast Rump with Thai Spices
A great beef roast featuring an unusual cut -a boneless rump roast. Great for all festive occasions, including Christmas. The joint is marinated in a delicious Thai-style marinade (containing sweet chilli sauce, lime zest, lemon grass, fresh ginger and a little oil). A great centre-piece.
1 hour 15 minutes
To Cook Rare: Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: Well done: 30 minutes per 450g plus 30 minutes
- 1.3kg lean rump roast
For the Thai Marinade:
- 8 tablespoons prepared sweet chilli sauce
- Grated zest of 1 large lime
- 3 lemon grass stalks, finely chopped
- 1 x 5cm piece fresh root ginger, peeled and finely chopped
- 2 tablespoons rapeseed or olive oil
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- For the Thai marinade; in a small bowl mix all the ingredients together.
- Place the joint on a chopping board, score the skin, season and brush the marinade all over the joint. Cover and marinate in the refrigerator for up to 2 hours.
- Put the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices. Cover with foil if browning too quickly.
- Remove the joint from the tin, transfer to a warm plate, cover with foil and rest for at least 20 minutes.
- Serve the joint with seasonal roasted vegetables.