The ultimate Sunday roast!


  • 400g beef
  • 800g potatoes
  • 4 tsp rosemary
  • 1 head of garlic
  • 60g butter
  • 2 sprigs thyme (leaves)
  • 160g Greek yoghurt

Number of persons:4
Préparation : 23 min.
Cuisson : 45 min.
Temps total : 68 min.

Chef's Knife - Les Forgés 1890
Can be personalised
Chef's Knife - Les Forgés 1890

Rigid and stable. Slicing or chopping herbs, onions, and more with a rocking motion.  

Perpétue Spoon

The Perpétue spoon, an accessory with a simple, timeless aesthetic.

N°124 Fork Parallèle
N°124 Fork Parallèle

To maintain and slice roast or leg of a lamb / other meat....

Perpétue fork

The Opinel fork from the Perpétue collection: aesthetic design combined with long-lasting quality.


1Pre-heat the oven

Pre-heat the oven to 210°C.

2Le romarin

Hachez le romarin à l’aide du couteau Chef.

3The garlic

Chop the rosemary with the Chef knife.

Cut the head of garlic in half if you are using the whole head of garlic, otherwise keep the cloves in their shells.

4The potatoes

Rinse the potatoes under water. Slice them widthwise at regular intervals with the Chef knife.

Take care not to cut them up so much that they lose their shape. Tip: place chopsticks on both sides of the potatoes.

5The sauce

In a bowl, add the butter, thyme, rosemary and a dash of olive oil. Add salt and pepper and mix together.

6How to arrange for cooking

Place the roast, potatoes and garlic on a baking tray.

Dribble the butter mixture over all of it using your Perpetua soup spoon.


Drizzle olive oil over the whole thing. Add salt and pepper and bake for 35 minutes at 210°C.

8After cooking

Cover the roast with aluminium foil and leave to rest for another 10 minutes.

In a bowl, squeeze the garlic with your hands. Be careful not to burn yourself. Mash it with a fork to make a purée. Add the yoghurt, salt and pepper and mix. The sauce is ready.


Cut the roast into slices using a chef's knife and a parallel fork. Serve the whole thing and sprinkle with the jus from cooking. It's ready!

(c) Jow