Nothing screams “super quick” and “super flavoursome” quite like bruschetta. Rubbing the toasted bread with roasted garlic helps impart a ton of flavour into your tiny toasts, before they are topped with tomatoes, onion, and juicy lamb leg for the ultimate simple dinner!
Lamb Leg Bruschetta
Lamb Leg Bruschetta
with balsamic reduction & fresh tomato
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Free-Range De-boned Lamb Leg
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Italian-style Hard Cheese
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GARLIC BAGUETTE ROUNDS
In a bowl, combine the grated garlic, a drizzle of olive oil and seasoning, and toss through the baguette rounds. Return the pan, wiped down if necessary, to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
BALSAMIC TOMATOES
In a bowl, combine the diced tomato and balsamic vinegar (to taste). In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the remaining green leaves, the caramelised onions, the juicy lamb leg, any pan juices, and the balsamic tomatoes. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Onion - 1
Free-range De-boned Lamb Leg - 160g
Garlic Clove - 1
Sourdough Baguette - 1
Tomato - 1
Balsamic Vinegar - 15ml
Green Leaves - 20g
Italian-style Hard Cheese - 25g
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GARLIC BAGUETTE ROUNDS
In a bowl, combine the grated garlic, a drizzle of olive oil and seasoning, and toss through the baguette rounds. Return the pan, wiped down if necessary, to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
BALSAMIC TOMATOES
In a bowl, combine the diced tomato and balsamic vinegar (to taste). In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the remaining green leaves, the caramelised onions, the juicy lamb leg, any pan juices, and the balsamic tomatoes. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Onion - 1
Free-range De-boned Lamb Leg - 320g
Garlic Clove - 1
Sourdough Baguettes - 2
Tomato - 1
Balsamic Vinegar - 30ml
Green Leaves - 40g
Italian-style Hard Cheese - 50g
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GARLIC BAGUETTE ROUNDS
In a bowl, combine the grated garlic, a drizzle of olive oil and seasoning, and toss through the baguette rounds. Return the pan, wiped down if necessary, to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
BALSAMIC TOMATOES
In a bowl, combine the diced tomato and balsamic vinegar (to taste). In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the remaining green leaves, the caramelised onions, the juicy lamb leg, any pan juices, and the balsamic tomatoes. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Onions - 2
Free-range De-boned Lamb Leg - 480g
Garlic Cloves - 2
Sourdough Baguettes - 3
Tomatoes - 2
Balsamic Vinegar - 45ml
Green Leaves - 60g
Italian-style Hard Cheese - 75g
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
LIPSMACKING LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When hot, sear the lamb until browned and cooked through, 4-5 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan and rest for 5 minutes before slicing. Lightly season the slices.
GARLIC BAGUETTE ROUNDS
In a bowl, combine the grated garlic, a drizzle of olive oil and seasoning, and toss through the baguette rounds. Return the pan, wiped down if necessary, to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
BALSAMIC TOMATOES
In a bowl, combine the diced tomato and balsamic vinegar (to taste). In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the remaining green leaves, the caramelised onions, the juicy lamb leg, any pan juices, and the balsamic tomatoes. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Onions - 2
Free-range De-boned Lamb Leg - 640g
Garlic Cloves - 2
Sourdough Baguettes - 4
Tomatoes - 2
Balsamic Vinegar - 60ml
Green Leaves - 80g
Italian-style Hard Cheese - 100g
Woolies Products in this dish
