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.