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
- 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.
- 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.
- For the dukkah, roast whole spices in a dry frypan for 1 min, then grind or break in mortar & pestle, mix with sumac & seasoning.
- To serve slice beef and arrange with carrots, generously sprinkled with feta & dukkah.