Although I eat less meat than I used to, a large piece of rare roast beef remains one of my favourite treats. I particularly like this way of roasting it, as the oysters add a mild and irresistible smoky flavour to the meat, it is a simple idea which I thought up years ago but which, combined with the refreshing sauce, I find hard to improve upon.
Put the oysters in a bowl. Chop the parsley finely. Peel the onion, chop as small as possible and stir into the oysters with the parsley. Season with plenty of black pepper. Make several deep incisions in the joint with a knife and press the oyster mixture right into them. Rub the joint with olive oil and rub the outside fat with sea salt.
Put the meat into a roasting pan and leave for 3-4 hours at room temperature before cooking. Then preheat the
Make the sauce while the beef is cooking. Peel the cucumber, chop finely and put it into a bowl. Add the yoghurt and lemon juice and season with the cayenne pepper and
© 1997 Josceline Dimbleby. All rights reserved.