Jamie Oliver Roast Dinner Recipes

Jamie Oliver's Sunday Roast – Leite's Culinaria

WEBDec 1, 2020 · Preheat the oven to 475°F (246°C) and put your largest, sturdiest roasting pan in it to heat. Bash the leaves from 2 sprigs …

1. Take the beef out of the fridge about 30 minutes before you intend to cook it.
2. Preheat the oven to 475°F (246°C) and put your largest, sturdiest roasting pan in it to heat.
3. Bash the leaves from 2 sprigs rosemary into a paste with a heaping teaspoon each of salt and peppercorns. Add a drizzle of olive oil and rub this paste all over the beef. Place the beef straight in the hot roasting pan, fatty side up, and roast it, uncovered, for 50 minutes if you want your roast rare to medium-rare, a little longer for medium. The temperature of the roast will continue to rise after you take it out of the oven and let it rest.
4. Meanwhile, put a large pan of salted water on to boil. Peel the potatoes and turnips, then halve or quarter them and cut them into roughly 1-inch chunks. Add them to the boiling water, return to a boil, and then cook until somewhat tender, about 10 minutes. Drain the root vegetables in a colander and toss them a few times to expel any excess moisture, and then let them dry. (They can sit here for as long as needed.)

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