eCook Meal
Lamb Rump Bruschetta
with balsamic reduction & fresh tomato
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 rump for the ultimate simple dinner!
Serving guide
Choose your portion size.
FRAGRANT Garlic
Preheat the oven to 200°C. Place the whole, unpeeled Garlic clove in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the Garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced Tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and Tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
FRAGRANT Garlic
Preheat the oven to 200°C. Place the whole, unpeeled Garlic cloves in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the Garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced Tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and Tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
FRAGRANT Garlic
Preheat the oven to 200°C. Place the whole, unpeeled Garlic cloves in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the Garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced Tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and Tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Garlic Cloves - 2
Free-range Lamb Rump - 480g
Sourdough Baguettes - 3
Tomatoes - 2
Red Onion - 1
Green Leaves - 60g
Italian-style Hard Cheese - 75g
Balsamic Reduction - 45ml
FRAGRANT Garlic
Preheat the oven to 200°C. Place the whole, unpeeled Garlic cloves in the oven and roast for 10-15 minutes until soft.
FRY AWAY WITH ME
Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
RAISE A TOAST
Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the Garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste).
LAST STEP
In a bowl, combine the diced Tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil.
OUR BRUSCHETTA IS BETTER!
Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and Tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper!
Garlic Cloves - 2
Free-range Lamb Rump - 640g
Sourdough Baguettes - 4
Tomatoes - 2
Red Onion - 1
Green Leaves - 80g
Italian-style Hard Cheese - 100g
Balsamic Reduction - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R316.46
for 4 servings · R79.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
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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
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
-
Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Rump Bruschetta?
The preparation time for Lamb Rump Bruschetta with balsamic reduction & fresh tomato is between 15 and 30 minutes.
What is the total time required to make Lamb Rump Bruschetta with balsamic reduction & fresh tomato?
The total time required to make Lamb Rump Bruschetta with balsamic reduction & fresh tomato is between 20 and 45 minutes.
How many servings does Lamb Rump Bruschetta provide?
4 servings
What are the main ingredients in Lamb Rump Bruschetta?
Balsamic Reduction, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lamb Rump, Red Onion, Sourdough Baguette, Tomato
What is the nutritional information of Lamb Rump Bruschetta?
Calories: 991, Carbs: 96 grams, Fat: grams, Protein: 51.6 grams, Sugar: 28.4 grams, Salt: 1024 grams
How do I prepare Lamb Rump Bruschetta?
RAISE A TOAST: Butter the cut sides of the baguette slices or drizzle with oil. Return the pan, wiped down if necessary, to a medium heat. When hot, add the baguette slices, cut-side down, and toast for 1-2 minutes per side, until browned. When the garlic is soft, carefully squeeze out the flesh on to a chopping board. Roughly chop and smear on to the toasted baguette slices (to taste). LAST STEP: In a bowl, combine the diced tomato and the diced onion with a drizzle of olive oil and seasoning. In a separate bowl, combine ½ the rinsed green leaves, the cheese ribbons, seasoning, and a drizzle of oil. OUR BRUSCHETTA IS BETTER!: Place down the aromatic baguette slices. Top with the remaining green leaves, the dressed onion and tomato, and the slices of the juicy lamb rump. Drizzle over the balsamic reduction. Serve the green salad on the side. Don’t forget to finish with a sprinkle of salt and a grind of pepper! FRY AWAY WITH ME: Pat the lamb rump dry with some paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side. Remove from the pan and wrap in a piece of tinfoil. Finish it off in the oven for 5-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning. FRAGRANT GARLIC: Preheat the oven to 200°C. Place the whole, unpeeled garlic cloves in the oven and roast for 10-15 minutes until soft.
What should be prepared from my kitchen to make Lamb Rump Bruschetta?
Balsamic Reduction, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Lamb Rump, Red Onion, Sourdough Baguette, Tomato
How many calories does Lamb Rump Bruschetta have?
991 calories
How much fat content does Lamb Rump Bruschetta have?
grams