The simplicity of this Vegemite glazed lamb rack allows both the rich, gamey meat and the complexity of this iconic Aussie spread to shine.
I’d like to take a moment and give you a crash course in Australian comestibles. To truly address classic Aussie foodstuffs, we should start with those items that are neither classic nor (in some cases) Australian.
Not so Australian:
- Fosters: While technically sold in Australia, it’s about as far from a national beer as you can get. No one drinks this stuff. ‘Cept maybe visiting tourists.
- Bloomin Onions: I like to confuse gullible folks and convince them the bloomin onion is in fact our national flower. You will never see one of these in Australia, it’s a wholly American creation.
- Shrimp. They’re prawns, mate.
Aussie as, bro:
- Meat Pies: Our version of “ballpark food”, the pastry encrusted pie with a meat gravy centre. You can make your own mini versions with this recipe.
- Tim Tams: The chocolate cookie so popular, it was reproduced in the US under licence. FYI, we call them biscuits, not cookies. And we call biscuits “scones”. It’s very confusing.
- Vegemite: the most Australian ingredient ever, made from spent brewers yeast. You can read ALL about Vegemite in this article on umami ingredients.
The thing about Vegemite is that most folks use it as a breakfast spread. But I’m pushing for it to become as staple in your pantry as Worcestershire sauce. It’s salty, funky and very concentrated and it awesome when paired with meat. Specifically, a gamey protein like lamb.
Though Australians joke about the special relationship New Zealanders have with sheep, we technically have more per capita than they do. Aussies eat a LOT of lamb. I kinda wish it were more popular over here, but luckily it’s pretty readily available. Some of the US domestic lamb is a little bland for my tastes. I’m not sure exactly why, perhaps they’ve selectively bred the more mild genes? I usually purchase Aussie lamb from Costco.
If you’re just not a lamb fan, I encourage you to still give this recipe for Vegemite glazed lamb a shot, it would be delicious on a beef roast like top round or even to boost some flavor in a tenderloin.
Recipe after the pics: