Step 1

Pre-heat oven to 180 °C

Step 2

Remove the roast from the refrigerator and bring to room temperature prior to cooking. Approximately 30 minutes.

Step 3

Remove roast from packaging, reserving the marinade liquid.

Step 4

Place in a roasting pan with high sides. Add a little oil and cover tightly with baking paper followed by foil. Cook for 35 minutes for every 500g of meat

Step 5

Meanwhile, half the potatoes and par boil in a large saucepan of water for 10 minutes or until just fork tender. Drain and set aside.

Step 6

To make chimichurri, combine all ingredients in a bowl. Allow to sit for 5 - 10 minutes or longer for the flavours to infuse into the oil. Chimichurri can be made a day in advance.

Step 7

To prepare tomato salad, combine all ingredients in a large bowl and toss to coat with the oil and vinegar. Cover and refrigerate until ready to use.

Step 8

Once the roast has cooked, remove from the oven and rest, covered for 10 minutes.

Step 9

Cook reserved marinade liquid in a small saucepan along with a quarter of a cup of cooking juices from the roast to make a delicious gravy.

Step 10

Meanwhile, preheat BBQ grill on medium high. Drizzle the par cooked potatoes with a little oil and sea salt, and place cut side down on grill. Cook 8 - 10 minutes without turning, until potatoes are cooked and easy to flip. Continue cooking to add colour to all sides

Step 11

To assemble, remove the net from your roast and slice across the grain into 1.5cm thick pieces. Lay the roast across one side of a large platter and add the tomato salad to the other side.

Step 12

Drizzle with chimichurri and serve with the grilled potatoes and the gravy.