Beef Mini Roast with a Chutney and Coriander Glaze

Course: Main

Skill level: easy Serves: 2-3

1 x 350-400 g (12-14 oz) beef mini roast (we used beef topside)

Salt and freshly ground black pepper, to taste 1 tsp coriander seeds, crushed

2 red onions, peeled and cut into quarters

1 whole garlic bulb, unpeeled and broken into cloves

1 tbs rapeseed oil

2 tbs fruit chutney

2 tbs freshly chopped coriander leaves

To Serve: cheesy potatoes.

1 Pre-heat oven to 190 deg. C., 375 deg. F., Gas Mark 5.

2 Place the joint on a large chopping board. Make several incisions over the joint. Season on both sides and coat in the crushed coriander seeds.

3 Put the onions and garlic on the base of a non-stick roasting tin, drizzle with the oil, position the lamb on top and open roast for 30 minutes, basting occasionally with any meat juices. In a small bowl mix the chutney and coriander together.

4 Remove the tin from the oven and brush the beef with the chutney and coriander glaze. Return to the oven for a further 5-10 minutes.

5 Slice the beef and serve with the garlic, red onions and cheesy potatoes.