Roasted Garlic & Rosemary Rump w/ Slow Roasted Carrots, Feta & Dukkah

Roasted Garlic & Rosemary Rump w/ Slow Roasted Carrots, Feta & Dukkah



1 packet Harvey Beef Rosemary & Garlic rump

For the carrots

600g small carrot,s peeled & halved

3 tbsp duck fat melted (or substitute for Butter or Olive Oil)

200g feta cheese


For the Dukkah

3 tbsp sesame seeds

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp sumac

½ tsp Sea Salt

½ tsp black pepper


Alternatively you can find ready made dukkah with the herbs and spices in supermarkets



  1. Pre-heat oven to 160c. Heat a large frypan to a high heat, season the beef with sea salt & pepper and rub in olive oil, sear each side until golden brown. Transfer to a roasting dish and cook in the oven for approximately 30 minutes or if using a meat thermometer until it reaches 58c internally for medium doneness. Remove and rest for 15 minutes.
  2. For the carrots, peel & cut in half. Arrange on a high sided tray, in a single layer and coat in duck fat, cook at 160c for approx. 30 minutes tossing & basting regularly until cooked and golden. Drain from fat onto paper towel.
  3. For the dukkah, roast whole spices in a dry frypan for 1 min, then grind or break in mortar & pestle, mix with sumac & seasoning.
  4. To serve slice beef and arrange with carrots, generously sprinkled with feta & dukkah.


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