Pimp your roast this weekend
Give your cooking some welly with a zingy springy herb crust. We've twisted the arm of the Wellington Farm Shop butchers to reveal their secret recipe that'll rub your roast up the right way.
It’s a Bank Holiday weekend, we’re partying like it’s 1945. Short of hosting a street party in our living room, we can still celebrate in style with the perfect roast. And according to the brilliant butchers at Wellington Farm Shop the secret to its success is all in the rub. Dive in with those digits, here’s their fail-safe rub recipe that’s easily adaptable, whatever you’re cooking.
Pop into Wellington Farm Shop and grab all the local produce you need or order online for collection. Quality food that’s easy peasy to get hold of.
Spring Lamb Herb Crust rub
- 5 tbsp Olive oil, divided.
- 3 garlic cloves, peeled and crushed
- 90g breadcrumbs
- 1 tbsp fresh mint
- 1 tbsp fresh rosemary
- 55g grated parmesan (optional)
- 1 egg
- 1 tbsp white flour
- 1 tsp Dijon mustard (optional)
Heat the oven to 220C/200C fan/gas 7. Place onions and carrot into a large flameproof roasting tin, place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
Make the herb crust for your lamb by mixing all the ingredients together.
After 30 mins, remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out
Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy.
Beef – swap to thyme and rosemary
Chicken – use tarragon
Pork – sage and mustard
Wellington Farm Shop, Hook, Riseley, RG27 0LT is open 9am-4pm, 7 days a week.