chef Adam Moore Cheesy garlic and herbed lamb pull-apart bread

  • Prep time 15Min
  • Cook time 30Min
  • Technique Pan Fry / Saute, Grill
  • Meat Lamb
  • Cut Ground
  • Serves 4

Cheesy garlic and herbed lamb pull-apart bread

Ingredients

Known in some countries as “monkey bread,” this savory loaf is a fun meal. Pull off chunks of golden dough flavored with ground Australian lamb, gooey cheese and lots of fresh herbs. Don’t forget the napkins.

Portion size: 1 cup

Ingredients:
All purpose lamb rub:

1/2 C toasted cumin seeds
1 Tbsp toasted caraway seeds
2 Tbsp toasted yellow mustard seeds
2 Tbsp toasted black peppercorns
2 Tbsp granulated garlic
2 Tbsp granulated onion
1 Tbsp dried sage
1 Tbsp ground thyme
2 Tbsp curry powder
1/2 C kosher salt
1 C packed dark brown sugar
1 Tbsp granulated sugar

Pull-apart bread:
2 Tbsp melted, unsalted butter
1 pound Australian ground lamb
1 Tbsp all-purpose lamb rub or other spice rub for lamb
One 16.3 ounce can refrigerated buttermilk biscuit dough, each biscuit quartered
1 C shredded mozzarella cheese
1 Cshredded mild cheddar cheese
1/4 C grated parmesan cheese
2 tsp chopped fresh rosemary leaves
2 tsp chopped fresh thyme leaves
2 tsp chopped fresh parsley leaves

Method

Method:
For the spice rub:
In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness. Combine the remaining ingredients in a separate bowl and add the ground spices. Break up any additional clumps and mix well. Store in an airtight container, in a cool, dry place, such as your cupboard.

For the bread: Preheat the oven to 350 degrees F. In a large skillet over HIGH heat, add the butter and lamb. Cook until the lamb is browned, about 7 minutes. Drain off the excess fat and let the meat cool. In a large bowl, combine the remaining ingredients with the cooled lamb, and toss well to coat. Using one biscuit quarter at a time, press the meat, cheese, and herb mixture into the dough to make a ball and arrange it neatly in a greased 12-inch skillet or baking pan. Top the dough balls with in any remaining meat, cheese and herb mixture. Bake for 15 to 20 minutes, or until the bread is golden and bubbly. Invert onto a large plate and serve immediately.

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