Serves 2-3

Beef Mini Roast with a Chutney and Coriander Glaze

Beef Mini Roast with a Chutney and Coriander Glaze

Preparation time: 10 minutes

Cooking time: 35-40 minutes


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

Salt and freshly milled black pepper

5ml/1tsp coriander seeds, crushed

1 whole garlic bulb, unpeeled and broken into cloves

2 red onions, peeled and cut into quarters

15ml/1tbsp rapeseed oil

30ml/2tbsp fruit chutney

30ml/2tbsp freshly chopped coriander leaves


1. Preheat the oven to Gas mark 5, 190°C, 375°F.

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 onion 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.

Recipe -

Tagged in