Honey Vegemite BBQ Lamb Roast
2 Tbsp Vegemite
1 cup Bertolli Organic Extra Virgin Olive Oil
3 cloves Garlic, finely chopped
1 Tbsp finely grated ginger
1 Tsp Red Chilli Flakes
1kg Boneless Lamb Shoulder
Combine vegemite, honey, Bertolli Organic Extra Virgin Olive Oil, garlic, ginger and chilli flakes in a small saucepan over medium heat.
Bring to the boil, reduce heat to low, stirring until vegemite melts. Allow to cool completely then pour into a container large enough to hold the lamb in a flat, single layer.
Add lamb, turn to coat then cover and refrigerate overnight to marinate.
Preheat a hooded BBQ to high. Reduce heat to medium (200ºC if your BBQ has a
Remove lamb from marinate, place onto a baking rack on top of a baking tray. Place into the BBQ and close the hood, cook for 40 minutes.
Allow to rest for 15 minutes before thinly slicing to serve.