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Roast Beef with Lemony-Sage Roast Potatoes and Glazed Carrots

What would Sunday lunch be without a delicious, steaming roast? So try our roast beef with lemony-sage roast potatoes and glazed carrots!

SERVES 6–8 // COOK TIME 2 hr 35 min

For the roast beef
2 tbsp Dijon mustard
1 tbsp salt
1 tbsp ground black pepper
5 garlic cloves, minced
2 tbsp chopped rosemary
2 tbsp chopped thyme
5 tbsp olive oil, divided
2.25 kg silverside beef
For the dressing
¼ cup olive oil
1 lemon, juiced
4 tbsp honey
2 tsp Dijon mustard
2 spring onions, finely chopped
Handful sage, finely chopped
Handful parsley, finely chopped
For the lemon and sage 
roast potatoes
8 potatoes, peeled and 
cut into quarters
4 sage leaves, bruised
2 tsp lemon zest
1 tsp dried origanum
½ tsp garlic powder
½ cup vegetable oil
2 lemons, cut into wedges
For the glazed carrots
500 g baby carrots
2 tbsp olive oil
¼ cup honey
1 tbsp brown sugar
½ tsp cinnamon
To serve
Handful fresh sage (optional)

For the roast beef
1. Preheat oven to 180°C.
2. Combine the mustard, salt, pepper, garlic, herbs and 4 tbsp olive oil together in a bowl. Rub half of the mixture over the meat.
3. Heat the remaining oil in a pan over high heat. Once oil is smoking, sear the meat for 2–3 min on each side, until golden brown. Transfer to a roasting tray and roast for 40 min.
4. Switch the oven to grill. Remove 
the meat from the oven and spread over the remaining mustard rub. Return to the oven and grill for about 10 minutes, until the top is browned. Remove, lightly cover with foil and 
rest for 20–30 min.
For the dressing
1. Whisk all the ingredients together in a bowl and season.
For the lemon and sage roast potatoes
1. Preheat oven to 220°C.
2. Bring a large pot of water to the boil and par-cook the potatoes for 10 minutes, until just tender. Drain.
3. Toss the potatoes, sage, lemon zest, dried origanum and garlic powder together in a bowl, then season.
4. Pour oil into a large roasting tray and place in the oven for 10 min.
5. Remove from the oven and carefully add the potatoes and lemon wedges. Roast for 40–45 minutes, tossing every 15 min, or until crispy and golden brown.
For the glazed carrots
1. Preheat oven to 220°C.
2. Toss all the ingredients together. Transfer to a baking tray and roast for about 20–25 minutes, until tender.
3. To serve, carve the roast beef and top with extra sage. Serve alongside crispy lemon and sage roast potatoes and glazed carrots with dressing on the side.


Recipes & styling: Kate Turner
Photography: K-Leigh Siebritz //

When it cooking up a Sunday feast we have quite a number of options for you! Check out these recipes.

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