Prep Time
30 MIN
Cook Time
20 MIn
Total Time
50 MIN
Servings
8
Ingredients
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1 lb ground American lamb
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3 cloves garlic, minced
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1 teaspoon sea salt
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½ teaspoon black pepper
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1/2 cup shredded Parmesan cheese
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1 cup shredded fontina cheese
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2 cans (16.3 oz) biscuit dough
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¼ cup butter, melted
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2 tablespoons fresh parsley, finely chopped
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¼ cup grated parmesan cheese
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Optional: Extra Parmesan & fresh parsley, for garnish
Directions
Preheat your oven to 375 °F. Line 2 baking sheets with parchment paper.
Brown the lamb: In a skillet over medium heat, cook the ground American lamb until just browned. Mix in the minced garlic, then season with salt and pepper. Cook for another minute until fragrant. Remove from heat. Drain any extra fat.
Add cheeses; stir in the Parmesan and fontina, combining well. Chill for 20 minutes.
Open the biscuit dough and separate into individual biscuits. Flatten each into a small disk.
Spoon a generous helping of the lamb–cheese mixture into each dough disk. Fold edges tightly to seal into a ball.
Place on the prepared sheet. Brush the tops with the melted butter mixed with fresh parsley and top with grated parmesan
Bake for 18-20 minutes, or until dough is golden brown.
Let them cool briefly, then garnish with extra parsley (and additional Parmesan if you like). Serve warm.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
