There are some recipes that I could not be more pleased with. This is one of them, a real treat which requires very little effort. The marriage of beef and smoked oysters is an inexplicable success. The oysters are mixed with parsley and onion and the smoky taste permeates the roast beef to give an ambrosial flavour. The light, refreshing sauce perfects the pleasure of the dish. Serve with roast potatoes, and a green vegetable or braised chicory.
Put the oysters in a bowl, mix them with the chopped parsley and onion and season with plenty of black pepper. Cut any string from the joint of beef and then press the oyster mixture into the cavaties. Tie the joint up neatly again with string and rub it all over with olive oil. Rub the outer fat with sea salt. Put the meat in a roasting tin and leave it for 3-4 hours at room temperature.
To make the sauce, put the chopped cucumber in a bowl and mix in the yogurt and lemon juice. Season with
© 1978 Josceline Dimbleby. All rights reserved.