- 2 tbs Vegemite
- 60ml honey
- 1 cup Bertolli Organic Olive Oil
- 3 cloves garlic, finely chopped
- 1 tbs ginger, finely grated
- 1 tsp red chilli flakes
- 1kg boneless lamb shoulder (butterflied)
Combine Vegemite, honey, 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.
When ready to cook, preheat a hooded BBQ to high. Reduce heat to medium (200ºC if your BBQ has a thermometer).
Remove lamb from marinade (drain any excess marinade), place onto a baking rack on top of a baking tray. Place into the BBQ, close the BBQ hood and cook for 40 mins.
Allow to rest for 15 mins before thinly slicing to serve.
Learn more about Bertolli’s Organic range here.