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Rosemary and Garlic Leg of Lamb with Caprese Salad

preparation time

10 mins

Cooking time

1hour 30 mins



Rosemary and Garlic Leg of Lamb with Caprese Salad


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.