When you hear ‘vegemite’, it’s more likely your word association is along the lines of ‘on toast’ than ‘with lamb’, but we’re about to let you in on a little secret that will change your tune.
Our favourite Aussie condiment actually makes for one pretty spectacular, vitamin B packed marinade and, given that a jar of vegemite can be found in eight out of every ten Australian homes, being in on the secret can make a last-minute meal a whole lot less stressful.
To get you started, we have two lamb recipes, both with Vegemite marinades, that will serve you well at your Australia Day barbeque. Trust us, these will change the way you look at vegemite forever…
Vegemite and Rosemary Cutlets
Ingredients
- 1 tablespoon Vegemite
- 1/4 cup honey
- 2 tablespoons rosemary leaves, finely chopped
- 2 tablespoons oil
- 12 lamb cutlets, trimmed
- Barbeque corn, to serve
- Tossed salad, to serve
Method
- Combine the Vegemite, honey, rosemary and oil to form a marinade.
- Pour over the cutlets and refrigerate for 2 hours.
- Barbeque the cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.
- Serve immediately with barbecued corn and salad. Suitable for Lamb, beef, pork and chicken.
Sweet & Spicy Vegemite Lamb
Ingredients
- 1/2 cup pineapple juice
- 1/4 cup oil
- 2 tablespoons golden syrup
- 1 tablespoon Vegemite
- Finely grated rind and juice of 1 lime
- 5cm piece root ginger, chopped
- 2 long green chillies, chopped
- 2 star anise
- 1 cinnamon stick, broken
- 4 lamb leg steaks
- 1/4 red cabbage, finely shredded
- 1/4 green cabbage, finely shredded
- 5 spring onions, finely sliced
- 1 carrot, peeled and cut into julienne strips
- 1/4 cup mint leaves, finely sliced
- 1/3 cup coleslaw dressing
Method
- Combine the juice, oil, golden syrup, Vegemite, lime, ginger, chillies and spices in a large shallow dish. Add the lamb, cover with plastic wrap and refrigerate for at least a couple of hours.
- Combine the remaining ingredients in a large bowl and mix to combine. Cover and chill until required.
- Lift the lamb from the marinade and char grill or barbeque for 3-4 minutes on each side or until cooked.
- Rest, wrapped in foil for 5 minutes.
- Cut into slices. Divide salad between serving plates and top with lamb. Serve immediately.
