AT A GLANCE
|01||Cook potatoes in boiling salted water until just tender (12-15 minutes). Drain well and cool.|
|02||For Yorkshire pudding batter, combine flour, thyme and 1 tsp fine sea salt flakes in a bowl. Whisk milk and eggs in a separate bowl, add to flour mixture, whisk until smooth and set aside to rest (1½-2 hours).|
|03||Preheat oven to 220C. Combine rosemary, garlic and half the olive oil in a small bowl, rub over beef and season to taste. Scatter a few of the potatoes and carrots in a roasting pan. Place beef on vegetables and roast for 20 minutes, then reduce heat to 180C and roast for another 30 minutes. Add remaining carrots, drizzle with remaining olive oil, season to taste and roast until carrots are tender and beef is cooked to your liking (30-45 minutes for medium-rare). Set aside to rest (25 minutes).|
|04||Meanwhile, heat 30gm lard or dripping in a large separate roasting pan in oven until smoking. Add remaining potatoes and roast, turning occasionally, until golden (45-55 minutes).|
|05||Increase oven to 220C. Divide remaining lard or dripping between holes of muffin tray and heat in oven until smoking (3-4 minutes). Divide Yorkshire pudding batter among holes and bake until golden and puffed (15 minutes). Serve with roast beef, roast potatoes and roast carrots.|
Note These Yorkshire puddings are inspired by a Jamie Oliver recipe - you'll need a muffin tray with 12 holes of 75ml each.