chef Adam Moore Cheesy garlic and herbed lamb pull-apart bread
- Prep time 5Min
- Cook time 30Min
- Technique
- Meat Lamb
- Cut Shoulder
- Serves 0
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.
Ingredients
Portion size: 1 cup
Ingredients:
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
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.
