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Vegemite Roast Lamb with Rosemary and French Onion Soup (Read 1245 times)
 
Dec 19th, 2016 at 4:00pm

shackles   Offline
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Vegemite Roast Lamb with Rosemary and French Onion Soup
Leg of Lamb
1 Dessertspoon Vegemite
1 Dessertspoon French Onion Soup
3 Dessertspoons Hot Water
Sprigs of Rosemary
Vegetables for roasting
Mix Vegemite, French Onion Soup and Hot Water to make the marinade.
Make knife holes in the Lamb to insert the Rosemary.
Paint the Lamb with the marinade and refrigerate for 2 hours or longer.
Roast Lamb in oven on at 190deg. For 11/2hr. Depending on size of Lamb Leg.
 

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Reply #1 - Jan 26th, 2018 at 12:38pm

Gromet   Offline
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Trying this one tonight
Seeing this will be a first I will enter in this month's challenge
fingers crossed  it turns out
 
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Reply #2 - Jan 26th, 2018 at 7:01pm

Bear   Offline
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Interested in how you find it, will be smoking two chickens tomorrow and one will have a vegimite rub before I cover with the spice rub.

Will not be adding any salt to the spice rub as I expect the vegimite to cover the salt content.

Should be interesting, cheer Robert
 
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Reply #3 - Jan 27th, 2018 at 8:51pm

Derek   Offline
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I have a feeling someone cooked this at a COG once.
 

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Reply #4 - Jan 27th, 2018 at 9:49pm

WayneD   Offline
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Many thanks shackles as I borrowed the idea and did this in the weber kettle on Australia Day. The only thing I did different was put garlic gloves in the slits with the rosemary and when done rested it while the vege was baking in the weber. The lamb was moist tender and the vegemite added a nice crust to the meat. I have only ever had vegemite on me toast before now I will have to buy a bigger jar cause now I can use it on something else now. It was great will certainly be using it as a theme dish next Australia Day.

Wayne Smiley
 
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