Prep 5 mins
Cook 13 mins
I love lamb cutlets and this recipe caught my eye on a Kraft website.
Make and share this Vegemite and Rosemary Cutlets recipe from Food.com.
- 1 1⁄2 tablespoons vegemite
- 1⁄4 cup honey
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons oil
- 12 lamb cutlets, trimmed
- COMBINE the Vegemite, honey, rosemary and oil to form a marinade. Pour over the cutlets and refrigerate for 2 hours.
- BARBECUE the cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.
I'm not a fan of lamb so I used turkey cutlets. WOW! This is so easy - quick to put together, quick to cook. the cutlets caramelized beautifully! and so delicious.... dh said vegemite is pure umami. he raised his eyebrows at me when i told him what was for dinner but he loved it. heh heh heh. the kids, too. even THE PICKY ONE. The rosemary really shone through. this is a keeper! Made for Aussie Swap 5/12. Thank you for sharing!