If Sunday roasts conjure up roaring fires and a glass of red, think again - beef topside makes a fantastic cut for spring, too. This topside beef joint is seasoned with Chinese five spice powder and brushed with a citrus glaze made with Seville orange marmalade, zest and juice of an orange. Worcestershire sauce and sesame seeds create an oriental style twist to your roast.
For the Citrus Glaze:
For the Gravy:
To cook rare: 20 minutes per 450g/1lb plus 20 minutes
To cook medium: 25 minutes per 450g/1lb plus 25 minutes
To cook well done: 30 minutes per 450g/1lb plus 30 minutes
Image and recipe courtesy of AHDB from simplybeefandlamb.co.uk
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.