6 to 8
Medium
20 minutes, plus 24 hours’ marinating time
1 hour1. To make the Tamil marinade, grind the coriander seeds, cumin seeds, star anise and cloves in a spice grinder or Nutribullet until fine. Add the ground cinnamon, rose petals (if using) and chilli flakes. Set aside.
2. Add the ginger, garlic and herbs to a food processor and blend to a paste. Add the reserved spice mixture and blend, then add the lemon juice, lime juice and salt. With the motor running, drizzle in the oil to form a paste.
3. Using a sharp knife, make incisions into the rump and spread the Tamil marinade into these incisions and all over the joint. Cover and leave in the fridge for 24 hours.
4. Allow the rump to come to room temperature.
5. Preheat the oven to 200°C. 6 Lay the onion wedges in a roasting dish and drizzle with the olive oil. Remove the meat from its marinating dish and reserve as much of the remaining marinade as possible. Place the rump on top of the onions and put the roasting dish in the oven.
7. Roast for 45–50 minutes for mediumrare or 60–70 minutes for medium (the core temperature should be 60–65°C). Transfer the meat to a warmed platter and surround with the roasted onion wedges. Cover with foil and rest for 25 minutes before carving.
8. While the rump is resting, make the gravy. Add the reserved marinade together with any juices from the roasted rump to a medium saucepan. Bring to a low simmer along with th jaggery and red wine vinegar. Season to taste. After 2 minutes, remove from the
heat.
9. Serve the roast rump with the gravy and chopped parsley alongside.
Extracted with permission from Upwards by Karen Dudley, published by Penguin Random House. Photographer: Claire Gunn
