Chef Adam Moore Roadside Breakfast Lamb Sausage Sandwich
- Prep time 5Min
- Cook time 10Min
- Technique Pan Fry / Saute, Sear
- Meat Lamb
- Cut Ground
- Serves 4
It’s incredibly easy to make your own lamb sausage, with a touch of sweetness from maple syrup. Then your breakfast-to-go is ready in minutes.
Ingredients
Portion size: 1 sandwich
Lamb breakfast sandwich:
- 1 pound ground Australian lamb
- 1 tablespoon maple syrup
- ½ tablespoon chopped fresh sage leaves
- ½ teaspoon chopped fresh rosemary leaves
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon minced garlic
- 1½ tablespoons vegetable oil
Sandwich:
- 4 toasted jumbo English muffins
- 2 tablespoons mayonnaise
- 4 scrambled eggs
- 4 slices American cheese
Method
For the sausage:
In a large bowl, combine the ground lamb, maple syrup, sage, rosemary, salt, pepper and garlic. Mix well, divide into 4 equal portions and form into flat patties.
To cook:
In a large nonstick sauté pan or griddle over MEDIUM-HIGH heat, add the oil and cook the lamb patties for 5 minutes, turning once, or until cooked through.
To serve:
Spread ½ tablespoon of mayonnaise on the inside of each toasted English muffin. Next, divide the scrambled eggs equally among the English muffins. Top each with 1 lamb sausage patty and 1 slice of American cheese. Serve immediately.
