This rump roast is perfect for a Sunday lunch or a warm winters dinner! Its such a simple recipe however it’s packed with flavor and can be made with some beautiful roast vegetable to complete the meal!
Peppered rump roast
Course: MainDifficulty: EasyServings
6 – 8
servingsIngredients
1,8 kg Whole piece of rump steak, fat scored
Olive oil
Prepared hot English mustard
90 ml Coarse black pepper
Directions
- Rub the meat generously with olive oil, then with the mustard. Scatter the pepper onto a board and press the meat into the pepper to coat.
- Transfer to a roasting dish and roast in a preheated oven at 230°C for 15 minutes.
- Reduce heat to 190 degrees Celsius and roast the meat for another 15 – 30 minutes or until done to your liking. Remove from oven and allow to stand for 5 – 10 minutes.
- Serve at room temperature with any sauce of your liking and a crisp summer salad and buttery baby potatoes.
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