House Lannister Golden Roast | Game of Thrones Inspired Recipes
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House Lannister is rife with unpleasantry – but as we all know, a Lannister always pays his debts.
If you aren’t caught up on the most recent season of Game of Thrones – BE WARNED!! THERE’S GONNA BE BIG OL’ SPOILERS IN THIS POST!! Don’t say I didn’t warn you!
The Lannisters of Casterly Rock have always had a taste for finer things. As the richest family in Westeros – or should I say formerly richest – no expense was spared on the finest of food and drink for the royal family. Even the boar that killed Robert Baratheon, Cersei’s first husband, was prepared for a delicious feast.
But now, money is short – if not dried up entirely, like the goldmines beneath Casterly Rock, the source of the Lannister’s weath. And of course this means that the people of King’s Landing have little food as resources to sustain the city crumble around them.
But not like Cersei cares. She would rather the entire city starve to death while she dined on roast beef and smashed potatoes if it meant she’d get her way.
This golden roast is encrusted in horseradish and honey mustard glaze colored with tumeric and saffron threads – the most expensive spice not only in Westeros, but the real world too.
In the kitchens of the Red Keep, the beef would have been roasted in clay ovens before being transported to the Great Hall – or to Maegor’s Holdfast, where Cersei is surely doing most of her plotting to take over the Seven Kingdoms.
Were Joffery alive, he would likely have enjoyed the roast served directly on the Iron Throne – or he would have ordered it to be stuffed down the throat of the nearest fool who disobeyed him. Either way, it’s being enjoyed – by someone.
PRO TIP: Roast your beef for 20 mins per pound.
House Lannister Golden Roast | Game of Thrones Inspired Recipes
Equipment
- butchers twine
Ingredients
- 32 oz round roast pounded into an even thickness (at least 2-3 inches thick)
- ½ cup onion sliced
- 2 tablespoons garlic minced
- 2 tablespoons honey
- ⅓ cup creamy horseradish
- 2 tablespoons sherry
- 1 tablespoon marjoram
- 1 teaspoon turmeric
- ¼ teaspoon saffron threads
- 1 tablespoon sea salt
- ½ tablespoon fresh cracked pepper
Instructions
- Preheat the oven to 375 F. Trim the round roast of excess fat or skin. Rub generously with sea salt and pepper. Let rest until the meat is room temperature. Pound the meat into an even thickness – about 2-3 inches thick from end to end.
- In a small bowl, whisk together the whole grain mustard, honey, horseradish, sherry, marjoram, turmeric and saffron threads. Transfer about half of the sauce to a separate bowl for basting (do not cross contaminate).
- Brush the meat with the sauce on both sides. Arrange the onion slices and minced garlic in the center of the roast. Use the cooking twine to fold the meat around the onions in the middle, tying tightly so that the beef is a consistent roll from one end to the other.
- Roast the beef for 30-40 minutes (20 minutes per pound) or until the internal temperature reaches 150 F. Remove the roast from the oven and brush on the remaining sauce.
- Turn the oven on to a low broil. Broil the beef until the sauce on the outside is bubbling and browned, forming a thin crust on the outside of the beef. Remove from the oven after 2-3 minutes, when the roast is golden brown.
- Let the beef rest for 20-30 minutes prior to cutting. Serve with smashed potatoes and enjoy.
