Cooking The Perfect Oyster Blade Roast

Chef Sam Burke shows you how to serve a stunningly economical Australian oyster blade roast.

Your recipe:

Ingredients

1.8kg oyster blade roast, denuded & butterflied
40g wholegrain mustard
20mls lemon juice
40mls olive oil
Sea salt and cracked black pepper to season

Stuffing

15g garlic, crushed
140g lemons, rind grated finely, juiced
300g brown onions, finely diced
80g pine nuts, toasted
60g flat-leaf parsley, finely chopped
180g currants
625g breadcrumbs
1 egg, whisked
Sea salt & cracked black pepper to season

Serving Suggestions

Gravy or pan juices
Roast kipfler potatoes & carrots
Steamed green beans
Mesculin salad with watermelon radish

Preparation

1. Pre heat oven to 160°C dry heat. Open butterflied roast onto a board, with the fat-cap down, allow to come to room temperature for 20 minutes.
2. In a medium bowl, combine garlic, lemon zest, and juice, egg, onions, pine nuts, flat-leaf parsley and currants. Add breadcrumbs and stir. Season with salt and pepper and mix well.
3. Spread stuffing evenly over beef, leaving a 2cm border around the edges. Roll tightly to enclose, and with the fat-cap on top, secure with string or food grad bands every 3cm. Season with salt and pepper, rub with seeded mustard, drizzle with lemon juice and a little oil.
4. Transfer roast to a shallow gastronome. Roast beef to an internal temperature of 56°C. Remove from oven, cover loosely with foil, and rest for 10 minutes. Carve into rounds, remove ties as you slice. Serve with gravy or pan juices, roast kipfler potatoes, carrots and steamed green beans.