Vegemite And Rosemary Cutlets - cooking recipe

Ingredients

1 1/2 tablespoons vegemite
1/4 cup honey
2 tablespoons rosemary, finely chopped
2 tablespoons oil
12 lamb cutlets, trimmed

Preparation

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.