Recipe provided by | Two Purple Figs
INGREDIENTS
Lamb:
1 teaspoon olive oil
1 pound ground American Lamb
1/4 teaspoon salt (kosher or sea salt)
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon onion powder
pinch of chilli powder
Butter:
1/3 cup melted butter
2 garlic cloves, minced
1 jalapeño minced (more or less to taste. Seeds removed for less spice)
1/2 teaspoon salt
Assembling:
1 whole loaf of bread
2 cups shredded cheese (cheddar or your favorite combo)
Lamb mixture above
Butter mixture above
DIRECTIONS
Preheat the oven to 375 degrees F.
Start with the lamb. Preheat the oil in a skillet over medium high heat and add in the ground lamb.
Season the lamb with all the seasonings and start sautéing while tossing the meat in the skillet. Four to five minutes later and the lamb should crumble and cook through. It’s ready at that point.
For the butter mixture, mix all the ingredients in a bowl and set aside.
Take the loaf of bread, and use a sharp serrated knife. Cut diagonal lines along the bread spacing each cut about an inch apart. Turn the bread and cut the same diagonal line across (also spacing them an inch apart). This creates an inch diamond shapes all over the bread. Make sure you don’t cut all the way through, however try as best as possible to cut as deep as you can.
Start by spooning in the butter mixture all along in the lines cut up on the bread loaf. Repeat the same with half the cheese. Scatter the cheese along the lines of the diagonal.
Add the lamb crumbles over the cheese and finally, add more cheese on the top in the same way. Brush extra butter over the tops of the bread.
Take a large piece of aluminum foil and wrap the bread in it. Place the wrapped bread over a king sheet and bake it for 15-20 minutes until the cheese melts and the flavors have infused beautifully.
Remove the bread and unwrap the foil. Serve right away pulling away the small inch pieces of diamonds.
