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Vegemite Lamb Cutlets

Preparation 10 minutes plus marinating time
Cook 10 minutes
Serves 4
Total time 20 minutes

  • 12 lamb cutlets, trimmed
  • 1 tbsp Vegemite
  • ΒΌ cup honey
  • 2 tbsp rosemary leaves, finely chopped
  • 2 tbsp olive oil
  • 1 x 165g Gravox Lamb and Rosemary Gravy
  • Salad or potatoes and steamed green vegetables, to serve

Made With Gravox
  1. Combine the Vegemite, honey, rosemary and oil to form a marinade. Pour over the lamb cutlets, refrigerate for 2 hours, or overnight.
  2. Heat a barbeque or grill plate over medium heat. Cook the lamb cutlets for 3-4 minutes each side or until cooked to your liking.
  3. Heat Gravox Lamb and Rosemary Gravy according to packet directions.
  4. Serve immediately with Gravox Lamb and rosemary Gravy, boiled potatoes and steamed broccolini.