Rump Roast, Asian Salsa Verde & Vegetables

Preheat oven to 200ºC (180ºC fan-forced). Rub the beef with olive oil, sprinkle with dried mint, and season. Place beef on a rack in a roasting dish. Add ¾ cup water to the dish. Roast beef for 40 minutes for rare, 50 minutes for medium, and 60 minutes for well done. For ease and accuracy use a meat thermometer. Cover the roast with foil if over-browning.

Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving

Meanwhile, to make salsa verde, combine 2 tablespoons of peanut oil, half the garlic, lime juice, lemongrass, chili, mint leaves, coriander leaves, and palm sugar in a small food processor. Blend until well combined. Set aside until required.

Heat the remaining peanut oil in a wok over medium heat. Add the garlic and stir-fry for 30 seconds. Add the mushrooms, Chinese broccoli, and sugar snaps and stir-fry for a further 3 minutes, until the broccoli is just wilted. Remove from the heat, drizzle with sesame oil, and toss to coat.

Serve beef with salsa verde, stir-fried vegetables, rice, and lime wedges.