Vegemite and Rosemary Cutlets

• 1 1/2 tablespoons VEGEMITE
• 1/4 cup honey
• 2 tablespoons rosemary leaves, finely chopped
• 2 tablespoons oil
• 12 lamb cutlets, trimmed
• BBQ corn, to serve
• tossed salad, to serve

1. COMBINE the Vegemite, honey, rosemary and oil to form a marinade.
2. Pour over the cutlets and refrigerate for 2 hours.
3. BARBECUE the cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.
4. Serve immediately with barbecued corn and salad.
5. Suitable for Lamb, beef, pork and chicken.

vegemite, honey, rosemary, oil, lamb cutlets, corn, salad

Taken from www.kraftrecipes.com/recipes/vegemite-rosemary-cutlets-112389.aspx (may not work)