Q We have just purchased a little two burner BBQ for our caravan - we
got one with a hood so that we might be able to cook roasts. I liked your
chook instructions but how do I roast lamb?"
Deanne
Grafton
NSW
A Deanne, you could take the route everyone seems to these days - pierce
slits
and fill with slivers of garlic and rosemary and sprinkle over sea salt and
pepper - or choose my way which is the less travelled one.
Those of us who take this road have to get used to people asking: What is
that taste - it's so unusual? What on earth did you use? What sort of
marinade was it? etc etc.
Pay attention now Deanne, I am about to pass on to you one of Australia's
greatest culinary secrets. Take one leg of lamb, let it come to room temperature
and
just before you put it in the barby (pre-heated of course) smear all of it very
liberally with Vegemite - and I mean really slather it on to form a good
coating.
The flavour goes through the meat as it cooks and the surface forms a tasty
slightly salty/slightly tangy crust. It seems to appeal to everyone - not
just those who like Vegemite. In fact, Mrs Blue would never willingly eat
Vegemite but she loves lamb cooked this way (I just don't tell her!).
And now that you are a fellow Sharer of the Secret Deanne I expect you to be
a bit careful about who you pass it on to. New Sharers need to be chosen
very carefully as we would not want The Secret to fall into the hands of
thin people or those who do not drink.
Let me know how you get on.
BBQ Blue