Cranberry Stuffed Oyster Blade Roast

Ingredients

• 1.8 kg Beef Oyster Blade roast denuded and butterflied
• ¾ cup Dried cranberries
• 2 ¼ cups Fresh breadcrumbs
• 1 small Brown onion finely diced
• 2 tbsp Fresh rosemary chopped
• ¼ cup Orange juice
• 2 tbsp Wholegrain mustard
• 1 tbsp Olive oil
• 2 Whole oranges scrubbed and sliced
• Salt & pepper
• ½ cup Cranberry sauce to serve
• ½ cup Slivered or sliced almonds toasted
• 600 g Green beans trimmed
• 2 tbsp Olive oil
• 2 cloves Garlic minced
• 1 Lemon zested
• 2–3 tsp Lemon juice