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Lamb Cutlets with Vegemite & Rosemary

by | January 14, 2016
Lamb Cutlets with Vegemite & Rosemary


  • 12 lamb cutlets, trimmed
  • 1 tbsp Vegemite
  • ¼ cup honey
  • 2 tbsp rosemary leaves, finely chopped
  • 2 tbsp olive oil
  • barbecued corn and green salad, to serve


1.Combine the Vegemite, honey, rosemary and oil to form a marinade.

2.Pour over the lamb cutlets and refrigerate for 2 hours.

3.Barbecue the lamb cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.

4.Serve immediately with barbecued corn, salad and a glass of Classic Hunter Valley Shiraz 2014.

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