Roasted Beef with Rosemary and Lemon with Jason's Hill Merlot
Serves: 4–6 Prep Time: 20 minutes Cook Time: 1 hour 15 minutes (plus resting time)
Ingredients:
* 1.2–1.5 kg beef roast (sirloin, topside, or rump)
* 3–4 cloves garlic, sliced
* 2 tablespoons fresh rosemary, finely chopped
* Zest of 2 lemons
* Juice of 1 lemon
* 3 tablespoons olive oil
* 1 teaspoon coarse salt (or to taste)
* 1 teaspoon freshly ground black pepper
* 1 teaspoon Dijon mustard (optional, for extra depth)
* 1 cup beef stock or dry white wine
* 1 onion, quartered
* 2 lemons, halved (for roasting)
Method:
- Preheat your oven to 180°C (350°F).
- Prepare the marinade.
- In a small bowl, mix the olive oil, chopped rosemary, lemon zest, lemon juice, garlic, salt, pepper, and Dijon mustard (if using).
- Season the beef.
- Pat the beef dry with a paper towel.
- Using a sharp knife, make small incisions all over the meat and insert the garlic slices.
- Rub the marinade generously over the entire roast, ensuring it is well coated.
- Prepare the roasting dish.
- Place the onion quarters and lemon halves at the bottom of a roasting pan.
- Lay the beef on top and pour the beef stock or wine around (not over) the meat.
- Roast the beef.
- Roast uncovered for 60–75 minutes, depending on thickness and desired doneness.
- Baste every 20 minutes with the pan juices.
Medium-rare: internal temperature ±55–57°C
Medium: ±60–63°C
Rest the meat. Remove from the oven, loosely cover with foil, and allow to rest for 10–15 minutes before slicing. This keeps the meat juicy.
Serve. Slice against the grain and spoon over the lemony pan juices. Serve with roasted potatoes, seasonal vegetables, or a fresh green salad.
Tip: For extra flavour, marinate the beef overnight in the fridge. Bring it to room temperature 30 minutes before roasting.
