Vegemite & Rosemary Lamb Cutlets
1 1/2 tbsp Vegemite
1/4 cup Honey
2 tbsp Olive Oil
2 tbsp Fresh Rosemary, finely chopped
12 Lamb Cutlets, trimmed
Step One: In a large sized bowl, combine the Vegemite, honey, olive oil and rosemary. Whisk until blended.
Step Two: Add your cutlets to the bowl, ensuring that the marinade coats all the meat. Refridgerate for 2-4 hours.
Step Three: Heat up the BBQ and cook the cutlets for 3-4 minutes each side (or cooked to your liking).
Step Four: Serve alongside a BBQ corn and a green salad, for a healthy, low-fuss lunch or dinner.
Subscribe to Mick's Meat Barns weekly newsletter to receive the Special of the Week Dinner Inspiration.