VEGEMITE AND ROSEMARY CUTLETS
Make and share this Vegemite and Rosemary Cutlets recipe from Food.com.
Provided by Mandy
Categories Lamb/Sheep
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
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Fleshngold 1
[email protected]These cutlets were a bit too expensive for my budget, but they were worth it. They were so delicious that I'm already planning on making them again next week.
Reowiena Smit
[email protected]I'm a big fan of lamb, and these cutlets did not disappoint. They were juicy and flavorful, and the vegemite and rosemary gave them a really nice crust.
Elaine Wyatt
[email protected]I made these cutlets for my picky kids, and they actually ate them! That's a miracle in my house.
Dana Neibert
[email protected]These cutlets were a bit too dry for my taste. I think I should have cooked them for a shorter amount of time.
Jan JaanA
[email protected]I've never had vegemite before, so I was a bit hesitant to try these cutlets. But I'm glad I did! The flavor of the vegemite was really unique and interesting. I'll definitely be trying this recipe again.
Prawin Gurung
[email protected]I'm not sure what I was expecting, but these cutlets were not it. The flavor of the vegemite was way too strong, and the rosemary was barely noticeable.
Kaleemullah Kaleemullah
[email protected]I served these cutlets with a side of roasted vegetables, and they were a perfect match. The flavors of the vegemite and rosemary really complemented the vegetables.
Maximus Carlin
[email protected]These cutlets are a great way to use up leftover lamb. I made them with some lamb that I had roasted the night before, and they were delicious.
ABIGAIL COBBINAH
[email protected]I made these cutlets in my air fryer, and they turned out great. They were crispy on the outside and tender on the inside. I'll definitely be making them this way again.
Malik Aakash
[email protected]I'm a vegetarian, so I made these cutlets with tofu instead of lamb. They were still delicious! The vegemite and rosemary gave the tofu a really nice flavor.
Joshua “Net Streem, Jdoggbo3loVe” Gabbert
[email protected]These cutlets were a bit too salty for my taste, but I think that's because I used a bit too much vegemite. Next time, I'll use less and see how they turn out.
Boakye Charles
[email protected]I'm not a big fan of vegemite, but I loved these cutlets. The rosemary really mellowed out the flavor of the vegemite, and the meat was cooked to perfection.
Defor Pappan
[email protected]These vegemite and rosemary cutlets are a great way to add some variety to your weeknight dinner routine. They're easy to make and packed with flavor.
malik khurmi
[email protected]I made these cutlets for a dinner party, and they were a huge success. Everyone raved about the flavor and tenderness of the meat. I highly recommend this recipe.
Happiness Ijiga
[email protected]This is now my go-to recipe for cutlets. The vegemite and rosemary give them a unique and delicious flavor. I also love that this recipe is so easy to make.
Ntswaki Kheswa
[email protected]I was a bit skeptical about the vegemite and rosemary combination, but I was pleasantly surprised. The flavors worked really well together, and the cutlets were cooked perfectly.
Sudas Khan
[email protected]These vegemite and rosemary cutlets were a hit with my family! The meat was tender and juicy, and the flavors of the vegemite and rosemary were perfectly balanced. I will definitely be making this dish again.