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, lemongrass, fresh ginger and a little oil). A great centre-piece.
1 hour 15 minutes
To Cook Rare: Rare: 20 minutes per 450g/1lb plus 20 minutes
To Cook Medium: Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: Well done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg/3lb lean rump roast
- Salt and freshly milled black pepper
For the Thai Marinade:
- 120ml/8tbsp prepared sweet chilli sauce
- Grated zest of 1 large lime
- 3 lemongrass stalks, finely chopped
- 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
- 30ml/2tbsp rapeseed or olive oil
1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. For the Thai marinade; in a small bowl mix all the ingredients together.
3 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.
4. 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.
5. Remove the joint from the tin, transfer to a warm plate, cover with foil and rest for at least 20 minutes.
6. Serve the joint with seasonal roasted vegetables.