Lamb steaks with sweet and spicy Vegemite

Lamb steaks with sweet and spicy Vegemite

Spice up your Australia Day barbecue with these classic Australian ingredients - lamb and Vegemite.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 4 lamb leg steaks
  • ½ cup pineapple juice
  • 2 tbsp golden syrup
  • 1 tbsp Vegemite
  • 1 lime, zested and juiced
  • 5 cm piece ginger, chopped
  • 2 long green chillies, chopped
  • 2 star anise
  • 1 cinnamon quill, broken
  • ¼ red cabbage, finely shredded
  • ¼ green cabbage, finely shredded
  • 5 spring onions, finely sliced
  • 1 carrot, peeled and cut into matchsticks
  • ¼ cup mint leave, finely sliced
  • ⅓ cup coleslaw dressing
  • ¼ cup olive oil

Method

1.
Combine the juice, olive 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 two hours.
2.
Combine the remaining ingredients in a large bowl and mix to combine. Cover and chill until required.
3.
Lift the lamb from the marinade and char grill or barbecue for 3-4 minutes on each side or until cooked.
4.
Rest, wrapped in foil for 5 minutes.
5.
Cut into slices. Divide salad between serving plates and top with lamb. Serve immediately.

Lamb steaks with sweet and spicy Vegemite

Lamb steaks with sweet and spicy Vegemite
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