In the dish crying lamb, the meat is placed over the vegetables so the juices drip down over them as it cooks. Our version uses beef, with the addition of herb butter for extra flavour.
- 6 parsnips, peeled and halved lengthways
- 2 bunches of baby turnips, trimmed and peeled
- 2 bunches of Dutch carrots, trimmed and scrubbed
- 20 ml olive oil (1 tbsp)
- 1 dry-aged rib of beef (see note) (about 2.4kg)
- 125 gm butter, softened
- 1 clove of garlic, finely chopped
- 2 tbsp finely chopped flat-leaf parsley leaves
- 1 tbsp each of finely chopped rosemary, sage and thyme leaves
- 1For herb butter, combine ingredients in a bowl and season to taste with sea salt and freshly ground black pepper.
- 2Preheat oven to 180C. Place vegetables in a roasting pan, drizzle with oil, season to taste and toss to combine. Place a wire rack over the vegetables and place rib, bone-side down, on top. Season to taste, then spread herb butter over boneless side of rib and roast for 1 hour 36 minutes (see note) for medium-rare. Remove rack and rib from oven and cover with foil.
- 3Increase oven to 250C. Turn vegetables and roast until golden (about 10 minutes). Serve with rib and pan juices spooned over.
Cooking meat on the bone takes about 40 minutes per kilo at 180C for medium-rare. If your beef is larger than 2.4kg, adjust time.
Drink Suggestion: Spicy grenache. Drink suggestion by Max Allen