| Sirloin Roast with Parsley Lemon Crust |
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| Serves 8-10 | |
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1 2 kg
Sirloin Roast
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Allow the meat to come to room temperature. Preheat the
oven with a baking tray to 80ºC without the fan. Pat the meat dry
with kitchen paper. Heat the oil in a large frying pan and sear the
meat all over for 8-10 minutes in total. Place the meat onto the
preheated tray and season with salt and pepper. Put the meat into
the oven and cook for 2½ to 3 hours. If you have a meat thermometer
set the temperature to 60ºC and place the probe horizontally into
the centre of the joint.
Meanwhile
prepare the crust, lightly whisk the egg whites; add all the
ingredients up to and including the toast, stir until evenly
combined and season with salt and pepper. Set the crust mixture
aside. Once the meat is cooked and has reached an internal
temperature of 60ºC. Remove the meat from the oven. Spread the
crust mixture evenly over the top of the roast. Tip: If your guests are running late or if you wish to be well prepared, you can keep the meat warm (before adding the crust) for up to an hour in an oven set to 60ºC. |
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