|Prep time||20 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Use aluminium foil to line the bottom of a baking tray that is fitted with a wire rack.
Zest the lime. Peel and finely grate the garlic. To make the raita, combine the lime zest, garlic, labneh (or crème fraîche), oil, ¼ tsp salt and turmeric in a small bowl, and set aside.
In medium bowl, combine the ras el hanout, 3 tbsp salt and sugar.
Trim any silver skin and excess fat and pat dry with paper towels. Rub 1 tbsp of oil all over the rump and roll in the dry rub, pressing it in so the spice mixture sticks to the meat. Place on the wire rack of the tray and chill uncovered for at least 12 hours.
Preheat the oven to 200°C, gas mark 6.
Heat 1 tbsp of oil a large cast-iron or non-stick pan over a medium-high heat. Place the beef, fat-side down, and cook for 6-8 minutes. Turn over and cook for another 6-8 minutes. It should have an internal temperature of 55°C for medium-rare. Remove from the heat.
Place the beef in an ovenproof dish and drizzle with the remaining oil and season with the remaining salt. Roast until golden brown, approx. 20-30 minutes.
Transfer to a carving board and rest for 15-20 minutes. Meanwhile, roughly chop the pistachios.
When ready to serve, spread the raita over the top of the roast and sprinkle with pistachios, gently pressing down.
Slice the beef thinly and serve.