chef Adam Moore Cheesy Garlic and Herbed Lamb Pull-Apart Bread
- Prep time 5Min
- Cook time 30Min
- Technique Pan Fry / Saute, Grill
- Meat Lamb
- Cut
- Serves 0
Get your taste buds ready for our irresistible cheesy garlic and herbed lamb pull-apart bread. Perfect for sharing with friends!
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
All purpose lamb rub:
- 1/2 cup toasted cumin seeds
- 1 tablespoon toasted caraway seeds
- 2 tablespoons toasted yellow mustard seeds
- 2 tablespoons toasted black peppercorns
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 1 tablespoon dried sage
- 1 tablespoon ground thyme
- 2 tablespoons curry powder
- 1/2 cup kosher salt
- 1 cup packed dark brown sugar
- 1 tablespoon granulated sugar
Pull-apart bread:
- 2 tablespoons melted, unsalted butter
- 1 pound Australian ground lamb
- 1 tablespoon all-purpose lamb rub or other spice rub for lamb
- One 16.3 ounce can refrigerated buttermilk biscuit dough, each biscuit quartered
- 1 cup shredded mozzarella cheese
- 1 cup shredded mild cheddar cheese
- 1/4 cup grated parmesan cheese
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh parsley leaves
Method
For the spice rub:
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In a blender or food processor, combine the cumin, caraway, mustard, and peppercorns and process to a medium-fine coarseness.
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Combine the remaining ingredients in a separate bowl and add the ground spices.
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Break up any additional clumps and mix well.
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Store in an airtight container, in a cool, dry place, such as your cupboard.
For the bread:
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Preheat the oven to 350 degrees F.
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In a large skillet over HIGH heat, add the butter and lamb. Cook until the lamb is browned, about 7 minutes.
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Drain off the excess fat and let the meat cool.
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In a large bowl, combine the remaining ingredients with the cooled lamb, and toss well to coat.
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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.
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Top the dough balls with any remaining meat, cheese and herb mixture.
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Bake for 15 to 20 minutes, or until the bread is golden and bubbly.
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Invert onto a large plate and serve immediately.
