• 3-4
  • 2 hours
  • 45 minutes


1 ½lb (700 g) beef Tri trip roast 2 tablespoons olive oil or coconut oil (you can also use good quality fats if you like, such as duck fat, lard or tallow) lemon wedges, to serve

Indian spice marinade

2 teaspoons coriander seeds

2 teaspoons cumin seeds

2 ½ teaspoons sea salt

3 teaspoons ground turmeric

2 ½ teaspoons garam masala

¼ teaspoon chili powder, or more if you like it spicy

3 cloves garlic, minced

Mint chutney

2 large handfuls mint leaves

1 large handful cilantro leaves

2 garlic cloves, peeled

1 teaspoon honey

2 tablespoon lemon juice

4 tablespoons olive oil

1 tablespoon water

sea salt, to taste


To make the mint chutney, place the mint and cilantro leaves in a blender with garlic and honey and blend until finely chopped. Add the lemon juice, oil and water and continue to blend to a fine paste. Add a little more olive oil to the chutney if it’s too thick. Season with salt.

To make the Indian spice marinade, combine the coriander and cumin seeds in a frying pan and toast over a medium heat until fragrant, about 1 – 2 minutes. Remove from the heat and allow to cool. Grind the spices in a spice grinder. Mix the ground spices with the remaining marinade ingredients in a large bowl.

Add the beef to the bowl, turn to coat and massage the spice mix into the beef ensuring that the beef is well coated. Cover the bowl with plastic wrap and refrigerate for 2 hours, or overnight for best results. Pre-heat the oven on 410°F. Place the beef in a roasting pan and set aside for 30 minutes to come to room temperature.

Coat the beef with the oil and season with salt and pepper. Roast for 40 minutes if you like your beef medium-rare (131 – 140°F using a meat thermometer), or for 45 minutes for medium (145–151°F). If you like your meat well done, leave in the oven for a further 10 minutes until it reaches 156 – 162°F. Cover loosely with baking paper or foil and let stand for 10 minutes before carving. Place the beef slices onto a large platter, then pour the juices from the pan over the beef. Serve with mint chutney and lemon wedges.

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