Name: Lemon oregano roast
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 1.5 kilogram bolar blade, beef roast; 2 tablespoon olive oil; 2 lemons, halved; 1 head garlic, skin on, halved horizontally; 1 tablespoon oregano leaves, plus sprigs, to serve; 1 tablespoon rosemary leaves; Potatoes; 1 tablespoon olive oil; 10 medium potatoes, peeled, cut into wedges; 1 tablespoon lemon juice; 1 tablespoon grated lemon zest

Lemon oregano roast

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Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

1.5 kilogram bolar blade, beef roast

2 tablespoon olive oil

2 lemons, halved

1 head garlic, skin on, halved horizontally

1 tablespoon oregano leaves, plus sprigs, to serve

1 tablespoon rosemary leaves

Potatoes

1 tablespoon olive oil

10 medium potatoes, peeled, cut into wedges

1 tablespoon lemon juice

1 tablespoon grated lemon zest

Method

Lemon oregano roast

1.Preheat oven to slow, 150°C. Weigh beef and calculate cooking time (allow 25-30 minutes per 500g ). Brush with oil.

2.Heat a large frying pan on high. Seal beef for 2-3 minutes, turning.

3.Transfer beef to large baking dish with lemon and garlic. Season to taste and sprinkle with herbs. Bake for 1 1/4-1 1/2 hours. until cooked to taste, basting every 30 minutes. Increase oven to moderate, 180°C.

4.Transfer beef to a plate with lemon and garlic. Cover loosely with foil and rest for 20 minutes.

Potatoes

5.Meanwhile. heat oil in a large frying pan on high. Add potatoes with lemon juice and zest. Fry for 6-8 minutes, turning occasionally, until golden brown. Transfer to same baking dish used for beef. Bake for 20 minutes while beef is resting. Serve with sliced beef and other accompaniments.

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Ingredients

Method

Lemon oregano roast

Potatoes

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