Barbecued Mustard Beef
 
3-4 lb. (1.5-1.75kg) beef sirloin, rolled and tied
3 large onions, sliced
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon plain flour
salt and pepper
1 teaspoon mustard powder
melted butter for basting

Rub the beef with olive oil and sprinkle with lemon juice. Put half of the sliced onions in a dish, place the beef on top and cover with the remaining onions. Leave to stand for 3-4 hours, then remove and reserve the onions. Insert the spit into the beef and roast over a hot barbecue.

Place a drip pan under the spit to catch the meat juices and baste frequently with the melted butter. Mix the mustard powder into the flour and after the meat had cooked for 20-25 minutes dust it with the flour mixture. Let the flour dry to a crust then baste the joint again.

Roast the beef for about an hour and a quarter, basting occasionally, until the meat is tender and cooked to taste. Season with salt and pepper, remove the string and carve into thin slices.

Skim the fat from the juices in the drip pan and pour over the beef. Fry the reserved onions to serve with the beef.

Serves 6-8