Herb-Crusted Sirloin with Roasted Rosemary Baby Potatoes and Honey-Glazed Carrots & Parsnips

Serves: 4-6
Preparation Time: 30 minutes
Cook Time: 1 hour + 20 minutes for sides

Ingredients:

For the Sirloin:

• 1.6 kg rolled sirloin from Village Butchers
• 1/4 cup mixed fresh herbs (rosemary, thyme, parsley), finely chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• Salt and pepper to taste

For the Potatoes:

• 1 kg baby potatoes, halved
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons olive oil
• Sea salt and black pepper

For the Carrots & Parsnips:

• 500 g carrots, peeled and sliced
• 500 g parsnips, peeled and sliced
• 3 tablespoons honey
• 2 tablespoons butter
• Salt and pepper to taste

Herb Crust Prep:

In a bowl, mix the herbs, garlic, olive oil, mustard, salt, and pepper.

Generously coat the Village Butchers’ sirloin with this herby goodness.

Grill Set-Up:

Ready your Kamado Joe for indirect cooking with heat deflectors.

Aim for a toasty 375°F (190°C).

Sirloin Roasting:

Place the sirloin on the grill away from direct heat. Close the lid and roast to your preferred doneness:

135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Potato Party:

Coat the potatoes in olive oil, rosemary, salt, and pepper.

Halfway through the sirloin roast, put them on the grill for about 40 minutes till they’re crispy and golden.

Carrots & Parsnips Glazing:

With 20 minutes to go for the potatoes, add the honey-drizzled carrots and parsnips.

Let them glaze up nicely.

Resting the Sirloin:

Once it reaches the desired temperature, remove and let it rest for 10 minutes. Then, carve into majestic slices.

Serve and Celebrate:

Present the sliced sirloin with the roasted and glazed sides. Don’t forget a side of horseradish sauce for an extra kick.