There’s nothing nicer than cooking a roast. The smell of the meat wafting through the house for hours does amazing things to make us want to eat it NOW! But the wait is worth it and then, your family realises that there’s a little twist on this roast with the crunchy crust. Boom, that’s a winner.
Heat the butter in a frying pan on a medium heat. Tie your roast if needed using twine. Fry the roast on all sides until browned and starting to crisp. Set aside.
Heat your oven to 180°C. In a bowl mix the onion, crumbs, rosemary, oregano, basil, mustard seeds, salt and egg and mix. You may need to add a little water. The consistency needs to be sticky but not runny.
Put your roast into a roasting dish. Press the crumb mixture all over the meat. Cook for 2-3 hours for well done. Remove the roast and let sit covered with tin foil for at least 20 minutes before carving. That’s a good time to make the gravy! Serve with your favourite winter veggies.
Ingredients
Directions
Heat the butter in a frying pan on a medium heat. Tie your roast if needed using twine. Fry the roast on all sides until browned and starting to crisp. Set aside.
Heat your oven to 180°C. In a bowl mix the onion, crumbs, rosemary, oregano, basil, mustard seeds, salt and egg and mix. You may need to add a little water. The consistency needs to be sticky but not runny.
Put your roast into a roasting dish. Press the crumb mixture all over the meat. Cook for 2-3 hours for well done. Remove the roast and let sit covered with tin foil for at least 20 minutes before carving. That’s a good time to make the gravy! Serve with your favourite winter veggies.
