Thank you. You will hear from us shortly.

Rosemary and Garlic Leg of Lamb with Caprese Salad
By Anjelica Alanne
Rosemary and Garlic Leg of Lamb with Caprese Salad
In this recipe
WORCESTERSHIRE CHUTNEY
Preparation time:
10 mins
Cooking time:
1hr 30 mins approx
Serves:
6
Ingredients

 


  • 1 leg of lamb, approximately 2kg
  • ½ jar Beerenberg Worcestershire Chutney
  • 3 tablespoons olive oil
  • salt
  • 4 cloves garlic, halved
  • 8 small sprigs rosemary
  • 6 mixed tomatoes, sliced
  • 250g Mozzarella, sliced
  • 4 sprigs basil, leaves picked
  • 2 teaspoons balsamic vinegar

Method:

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.