Serves 6 to 8

INGREDIENTS

1.5kg Greenlea topside roast

2 tsp sea salt

½ tsp freshly ground black pepper

1 tbs cooking oil

¼ c breadcrumbs

¼ c fresh parsley, chopped

¼ c wholegrain mustard

4 cloves garlic, finely chopped

2 tbs olive oil

PREPARATION

Take topside roast out of the fridge for 1 hour before cooking to come to room temperature.

Preheat oven to 230°C.

Season the roast with 1 tsp salt and black pepper. Heat 1 tbs of oil in a heavy frying pan and sear 1-2 minutes per side browned.

Place the rest of the ingredients into a bowl with 1 tsp salt and mix until combined.

Put the seared topside roast onto a rack on a baking tray and spread thickly with the crust mixture.

Place into the oven and roast for 20 minutes at 230°C, then turn heat down to 170°C and roast for a further 40 minutes.

Remove from oven and and rest for 15 minutes. Gently remove ties and carve. Serve with your favourite vegetable sides.