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Published on by Helen Best-Shaw 11 Comments
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This quick cook mini roast is glazed with coriander and chutney and is perfect for mid-week dining
The Sunday roast is a British institution, and when I was growing up, it would be a rare Sunday when we did not have a roast lunch, with leftovers being used, in various guises, for the following few days.
Nowadays things have changed and fewer families sit down for a roast on Sunday. Ed and I certainly eat fewer roasts, which is a shame, as I miss the Sunday roast. Well happily there is a new roast in town – the mini roast which is perfect for a week night supper.
A mini roast will cook in around 40 minutes meaning that supper can be on the table in an hour, which is ideal for for two to share after work on a week night. Smaller joints are less of an investment for trying out new recipes, and also there are no leftovers – ideal if you are often away, or do not eat at home all the time. The mini roast is adaptable and other ideas for cooking one include a teriyaki beef with noodles or lamb with a delicious pistachio crust.
I choose to make Simply Beef & Lamb’s chutney and coriander glazed beef mini roast; the meat is covered with crushed coriander seed and pepper, roasted on a bed of onions, then covered with a glaze of fruity chutney and coriander. It was delicious, an excellent use of one of those half eaten pots of chutney in the fridge. I can see that this recipe will come out again and again, with different herbs, chutneys and even meats.
To be sure you are buying farm assured quality meat look out for the Red Tractor logo on the packets in the supermarket. Both beef and lamb carrying the log can be traced back to the farm it came from, and carries assurance that standards covering hygiene, safety, environmental protection and animal welfare are all met.
For more information about the scheme, and more ideas for a delicious mini roast visit Simply Beef & Lamb, and if you have half a bunch of coriander leftover I’ve got lots of recipes using coriander here.
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Beef Mini Roast with a Chutney and Coriander Glaze
This quick cook mini roast is glazed with coriander and chutney and is perfect for mid-week dining
Servings: 4 people
Author: Helen Best-Shaw
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Ingredients
- 1 350-400g Beef mini roast (E.g. Topside)
- salt and pepper
- 1 tsp coriander seeds (crushed)
- 1 whole garlic bulb, (unpeeled and broken into cloves)
- 2 whole red onions (peeled and cut into quarters)
- 1 tbsp rapeseed oil (canola oil)
- 2 tbsp fruit chutney
- 2 tbsp coriander leaves (freshly chopped)
Instructions
Preheat the oven to Gas mark 5, 190°C, 375°F.
Place the joint on a large chopping board. Make several incisions over the joint. Season on both sides and coat in the crushed coriander seeds.
Put the onion and garlic on the base of a non-stick roasting tin, drizzle with the oil, position the beef on top and open roast for 30 minutes, basting occasionally with any meat juices. In a small bowl mix the chutney and coriander together.
Remove the tin from the oven and brush the beef with the chutney and coriander glaze. Return to the oven for a further 5-10 minutes.
Slice the beef and serve with the garlic, red onions and cheesy potatoes.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Beef Mini Roast with a Chutney and Coriander Glaze
Amount Per Serving
Calories 248Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 78mg26%
Sodium 41mg2%
Potassium 262mg7%
Carbohydrates 7g2%
Sugar 4g4%
Protein 27g54%
Vitamin A 55IU1%
Vitamin C 6mg7%
Calcium 20mg2%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe feature of beef mini roastcommissioned by Simply Beef and Lamb. All opinions our own.
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Reader Interactions
Comments
Platter Talk
Your roast looks exceptionally tasty! I will have to try the British way.Reply
Helen
I love a small mid week roast.
Reply
Natalie | Natalie's Food & Health
I agree. Less and less families prepare the roast on Sunday. My grandma still does it when we, the kids, come to dinner. And I LOVE that cozy filing – family gathered around Sunday table, big juicy roast with potatoes and salads on the table, laughter… leftovers for all to take to their homes :) Perfect! But, yes, modern life got us all in 5-th gear, unfortunately. We don’t have time to cook for several hours anymore. That’s why I just LOVE your mini roast :) It looks absolutely delicious. Saving this recipe for later! Thanks for sharing.Reply
Helen
I love a good roast on a Sunday, but am a convert to the new mini ones.
Reply
Lisa @Garlicandzest.com
I remember when we used to have a roast on Sundays — but I haven’t made one in ages. Now I really want one — this sounds fabulous! Love that chutney!Reply
Helen
It is all about the mid-week mini roast now!
Reply
Amy
This looks like a lovely dinner and I have fond memories of those family dinners as well! Thank you for sharing!Reply
Helen
It was so good. We really njoyed it.
Reply
Helen
It was so good. We really enjoyed it.
Reply
Alisa
Very delicious! gonna make it tonight for my husband, he should like it. thanks for recipe!Reply
Helen
enjoy it. I love a mini roast, perfect for a weeknight.
Reply
