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Lamb and leek bruschetta

Lamb and leek bruschetta


So quick and tasty, these are great as a snack to share, or as a starter

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    2742kj 653kcal
  • Fat
    High 36%
  • Saturates
    High 44%
  • Sugar
    Low 36%
  • Salt
    Med 36%

% of adult’s reference intake | Carbohydrates per serving : 67g

Bring Co-op to your front door

Big Bag Option


  • 12 slices Co-op baguette
  • 2 tbsp Co-op olive oil
  • 1 clove garlic, cut in half
  • 2 Co-op British leeks, sliced
  • 1 tbsp Co-op olive oil
  • 100ml Co-op reduced fat crème fraîche
  • 4 Co-op British lamb leg steaks
  • Handful flat leaf parsley, chopped


  1. Lightly brush the baguettes on both sides using 2 tbsp of olive oil
  2. Heat a nonstick pan and toast the bread for 2 mins on each side, until starting to brown
  3. Remove and lightly rub each piece on one side with the garlic, cut in half, using the cut side
  4. Put the leeks, sliced, in the pan with 1 tbsp olive oil and cook, covered, over a low heat for 10 mins, stirring occasionally
  5. Add the crème fraîche and 2 tbsp water, and bring to a simmer
  6. Season to taste and remove from the heat
  7. While the leek is cooking, heat a nonstick frying pan, add the British lamb leg steaks, and fry on a medium heat for 4 mins on each side, or until cooked to your liking
  8. Place on a chopping board, cover loosely with foil and set aside to rest for 5 mins
  9. Slice the lamb thickly, discarding any fat
  10. Top the toast with the leek and lamb, garnish with a handful flat leaf parsley, chopped, and serve on a sharing platter.

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