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Honey Vegemite BBQ Lamb Roast

65' Medium 12345

Serves 4-6

2 Tbsp Vegemite
60ml Honey
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

METHOD

STEP 1

Combine vegemite, honey, Bertolli Organic Extra Virgin Olive Oil, garlic, ginger and chilli flakes in a small saucepan over medium heat.

STEP 2

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.

STEP 3

Add lamb, turn to coat then cover and refrigerate overnight to marinate.

STEP 4

Preheat a hooded BBQ to high. Reduce heat to medium (200ºC if your BBQ has a thermometer).

STEP 5

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.

STEP 6

Allow to rest for 15 minutes before thinly slicing to serve.

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