1 leg of lamb, approximately 2kg
½ jar Beerenberg Worcestershire Chutney (substitute with Worcestershire Sauce)
3 tablespoons olive oil
4 cloves garlic, halved
8 small sprigs rosemary
6 mixed tomatoes, sliced
250g Mozzarella, sliced
4 sprigs basil, leaves picked
2 teaspoons balsamic vinegar
Preheat the oven to 200°C and place a wire rack in a large baking dish. Place the lamb on the wire rack and coat with Beerenberg Worcestershire Chutney, half of the olive oil and a big pinch of salt. With a small knife, cut 8 holes in the lamb and place a piece of garlic and rosemary in each hole. Place the lamb in the oven for 1 hour 15 minutes for pink, or 1 hour 30 minutes for well done. Allow the lamb to rest for 15 minutes before carving.
As the lamb is cooking, lay alternating slices of tomato and Mozzarella onto a serving plate. Place the basil leaves over the salad and dress with the remaining olive oil, balsamic vinegar and a pinch of salt.