Chef Adam Moore Cheesy Garlic Lamb Pull-Apart Bread
- Prep time 20Min
- Cook time 25Min
- Technique Bake
- Meat Lamb
- Cut Forequarter
- Serves 4
This cheesy garlic lamb pull-apart bread is a crowd-pleasing starter made for sharing. Savoury Australian minced lamb is cooked with warming spices, then mixed with a blend of melted cheeses and fresh herbs before being baked into soft, golden dough. Crisp on the outside and irresistibly gooey in the middle, it’s a fun, hands-on dish that’s perfect for casual entertaining, game nights or relaxed gatherings with friends.
Ingredients
For the lamb and cheese filling
- 450g minced lamb
- 2 tbsp unsalted butter, melted
- 1 tbsp garam masala or all-purpose lamb seasoning
- 100g mozzarella, grated
- 100g mild Cheddar, grated
- 30g Parmesan, finely grated
- 2 tsp fresh rosemary leaves, finely chopped
- 2 tsp fresh thyme leaves, finely chopped
- 2 tsp fresh parsley, finely chopped
For the bread
- 460g ready-to-bake buttermilk-style dough (or chilled biscuit dough), cut into quarters
Method
Prepare the lamb
- Preheat the oven to 180°C (fan 160°C).
- Heat a large frying pan over medium–high heat. Add the butter and minced lamb and cook for 6–7 minutes, breaking up the meat, until browned.
- Drain off any excess fat and allow the lamb to cool slightly.
Make the filling
- Transfer the cooled lamb to a large bowl. Stir in the seasoning, mozzarella, Cheddar, Parmesan and chopped herbs until well combined.
Assemble the pull-apart bread
- Grease a 30cm baking dish or ovenproof frying pan.
- Take one piece of dough at a time and press a spoonful of the lamb and cheese mixture into the centre, shaping it into a ball.
- Arrange the dough balls snugly in the dish. Scatter any remaining lamb and cheese mixture over the top.
Bake
- Bake for 20–25 minutes, until the bread is golden, risen and bubbling.
- Carefully invert onto a serving plate and serve immediately while hot and gooey.
