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!
Serving guide
Choose your portion size.
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LIPSMACKING LAMB
Return the pan to medium-high heat, wiped down if necessary. Add a drizzle of oil. Pat the lamb dry with paper towel and season. 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, reserving any pan juices. Rest for 5 minutes before slicing. Lightly season the slices.
Garlic BAGUETTE ROUNDS
In a bowl, combine the 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 Tomato and balsamic vinegar (to taste). In a separate bowl, combine the basil, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the caramelised onions, the juicy lamb leg (and any pan juices). Finish off the bruschetta with some of the balsamic Tomato mixture, serving the rest on the side. Top the bruschetta with the basil-cheese mix and a sprinkle of salt and a grind of pepper!
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LIPSMACKING LAMB
Return the pan to medium-high heat, wiped down if necessary. Add a drizzle of oil. Pat the lamb dry with paper towel and season. 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, reserving any pan juices. Rest for 5 minutes before slicing. Lightly season the slices.
Garlic BAGUETTE ROUNDS
In a bowl, combine the 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 Tomato and balsamic vinegar (to taste). In a separate bowl, combine the basil, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the caramelised onions, the juicy lamb leg (and any pan juices). Finish off the bruschetta with some of the balsamic Tomato mixture, serving the rest on the side. Top the bruschetta with the basil-cheese mix and a sprinkle of salt and a grind of pepper!
SILKY SWEET ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LIPSMACKING LAMB
Return the pan to medium-high heat, wiped down if necessary. Add a drizzle of oil. Pat the lamb dry with paper towel and season. 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, reserving any pan juices. 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 Tomato and balsamic vinegar (to taste). In a separate bowl, combine the basil, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the caramelised onions, the juicy lamb leg (and any pan juices). Finish off the bruschetta with some of the balsamic Tomato mixture, serving the rest on the side. Top the bruschetta with the basil-cheese mix and 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
Fresh Basil - 30g
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 Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LIPSMACKING LAMB
Return the pan to medium-high heat, wiped down if necessary. Add a drizzle of oil. Pat the lamb dry with paper towel and season. 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, reserving any pan juices. 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 Tomato and balsamic vinegar (to taste). In a separate bowl, combine the basil, the cheese ribbons and a drizzle of olive oil.
SEASON, SERVE AND SAVOUR!
Place down the aromatic baguette slices. Top with the caramelised onions, the juicy lamb leg (and any pan juices). Finish off the bruschetta with some of the balsamic Tomato mixture, serving the rest on the side. Top the bruschetta with the basil-cheese mix and 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
Fresh Basil - 40g
Italian-style Hard Cheese - 100g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.59
for 4 servings · R24.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Basil needs 40 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 10% of packR7.50
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
- Free-range De-boned Lamb Leg
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Leg Bruschetta?
The preparation time for Lamb Leg Bruschetta with balsamic vinegar & fresh tomato is between 20 and 35 minutes.
What is the total time required to make Lamb Leg Bruschetta with balsamic vinegar & fresh tomato?
The total time required to make Lamb Leg Bruschetta with balsamic vinegar & fresh tomato is between 30 and 45 minutes.
How many servings does Lamb Leg Bruschetta provide?
4 servings
What are the main ingredients in Lamb Leg Bruschetta?
Balsamic Vinegar, Free-Range De-boned Lamb Leg, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Onion, Sourdough Baguette, Tomato
What is the nutritional information of Lamb Leg Bruschetta?
Calories: 1019, Carbs: 96 grams, Fat: grams, Protein: 53.6 grams, Sugar: 19.3 grams, Salt: 1121 grams
How do I prepare Lamb Leg Bruschetta?
LIPSMACKING LAMB: Return the pan to medium-high heat, wiped down if necessary. Add a drizzle of oil. Pat the lamb dry with paper towel and season. 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, reserving any pan juices. Rest for 5 minutes before slicing. Lightly season the slices. GARLIC BAGUETTE ROUNDS: In a bowl, combine the 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. SEASON, SERVE AND SAVOUR!: Place down the aromatic baguette slices. Top with the caramelised onions, the juicy lamb leg (and any pan juices). Finish off the bruschetta with some of the balsamic tomato mixture, serving the rest on the side. Top the bruschetta with the basil-cheese mix and a sprinkle of salt and a grind of pepper! BALSAMIC TOMATOES: In a bowl, combine the tomato and balsamic vinegar (to taste). In a separate bowl, combine the basil, the cheese ribbons and a drizzle of olive oil. SILKY SWEET ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Lamb Leg Bruschetta?
Balsamic Vinegar, Free-Range De-boned Lamb Leg, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Onion, Sourdough Baguette, Tomato
How many calories does Lamb Leg Bruschetta have?
1019 calories
How much fat content does Lamb Leg Bruschetta have?
grams