Piri Piri beef mini roast, with sweet potato wedges and chilli and lime dip


A delicious beef mini roast with piri piri glaze, served with tasty sweet potato wedges and a refreshing dip

10 mins

40 mins

361 kcals

serves 6



I’ve recently discovered mini roasts, and I love them for an easy evening meal! They are much smaller joints of meat than your typical Sunday roast- so are ideal for serving two (and usually with enough left over for a sarnie the next day too!). During the week my husband and I always eat together (if we can) after the girls have gone to bed- it’s our time to relax together and catch up on the day, and one of the reasons that mini roasts are great is that you can just pop them in the oven and leave them while you sit down!


I always look out for the Red Tractor logo when I buy meat in the supermarket- if you didn’t already know, it means that the meat is farm-assured quality, and it can be traced back to the individual farms that the livestock came from. By buying Red Tractor marked meat, you know that there have been comprehensive standards applied, covering hygiene, safety, environmental protection and animal welfare at every stage of production- it takes away any worries about the origin of your dinner!


This piri-piri beef mini roast is delicious! It’s super easy to prepare and cook, but it tastes amazing and makes an impressive looking evening meal for something that’s so simple to do. Another thing that is brilliant about beef mini roasts is that they are naturally very lean, so there’s no fiddling around trying to remove the fat before cooking- it’s an instantly healthy option. This meal only takes ten minutes to prepare, and is easily done in advance so you can have it ready just to pop into the oven, just needing to check on it once to re-glaze.

Mini roasts (available in beef and lamb) are so versatile- there are lots of gorgeous recipes (such as teriyaki beef with noodles) on the Simply Beef and Lamb website (click here)  You can find Red Tractor assured mini roasts in most of the major supermarkets, and also at local butchers (you can find a comprehensive list by clicking here)

Please visit Simply Beef and Lamb (click here) for more recipe ideas, everything you need to know about beef and lamb and information about the Red Tractor logo.

This is a commissioned post for Simply Beef and Lamb

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Piri Piri beef mini roast, with sweet potato wedges and chilli and lime dip

  • Author: Pip Payne
  • Total Time: 50 minutes
  • Yield: 2 1x


A delicious beef mini roast with piri piri glaze, served with tasty sweet potato wedges and a refreshing dip

Syns: 3.5 per portion


  • 1 x 400-450g lean beef mini roast
  • For the glaze:
  • 2 tbsp runny honey
  • 1 tbsp red wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp dried parsley
  • 1 tbsp worcestershire sauce
  • 1/2 tsp birds eye chillies (crushed)
  • Juice of 1 lime
  • For the sweet potato wedges:
  • 2 medium sweet potatoes
  • 1 tsp mixed herbs
  • 1 tsp paprika
  • low calorie cooking spray or spray oil
  • For the dip:
  • 6 tbsp 0% fat Greek yoghurt
  • 1 tbsp sweet chilli sauce
  • Coriander to serve


  1. Preheat oven to 180c
  2. Mix together all of the glaze ingredients, and spoon over the beef in an ovenproof dish, ensuring that all parts of the meat have been covered
  3. Wash the sweet potatoes, and cut each in half, then in half again, and in half again to make 8 wedges from each potato
  4. Pop the wedges in a bowl, and sprinkle over the mixed herbs and parsley, and spray with cooking spray (or spray oil), mixing around until fully coated. Spread these onto a pizza tray (if you have one-just use a normal baking tray if not)
  5. Place your wedges on the top shelf of the oven, and the beef on the next shelf down.
  6. After 20 minutes, remove the beef from the oven, and spoon all of the juices and glaze in the dish back over the meat. Pop back into the oven for a further 10 minutes (if you like the beef medium-well done leave cooking for an extra 10 minutes).
  7. Remove the beef from the oven, cover loosely with foil, and leave to rest for at least 10 minutes. Check on your wedges- if they are done then switch the oven off, and leave them in there with the door open while the beef rests (this allows them to crisp up)
  8. To make the yoghurt dip for the wedges, simply stir the sweet chilli sauce and lime juice into the yoghurt, and sprinkle with fresh coriander.
  9. Carve the beef, and serve with the juices from the dish poured over the meat, and sprinkled with fresh coriander. Season the wedges with salt.


I also like to make a simple corn salsa to go with this- it’s just tinned sweetcorn, chopped red pepper, and chopped green chilli. The cooking times given are for medium-rare beef

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

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