Ad-free lamb recipes: Lamb Sausage Breakfast Sandwiches

American Lamb

Lamb Sausage Breakfast Sandwiches

Recipe provided by American Lamb Board

Servings: 5

Lamb Sausage Breakfast Sandwiches



Buttermilk Biscuits

Preheat the oven to 400°.

Place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine dry ingredients. Add the butter and pulse the mixture until it is crumbly and the butter is in small pieces throughout the flour. Add 1/3 cup buttermilk and process until the mixture just forms a dough. Add more buttermilk if needed so that all the flour is moistened. Be careful not to overmix the dough.

Roll out the dough on a floured surface until it is 1/2 inch thick. Use a 3-inch round biscuit cutter to cut the dough into circles. Place on parchment-lined sheet tray and bake until golden brown, 20 to 25 minutes.

As soon as the biscuits come out of the oven, brush the tops with melted butter and serve warm

Sage and Fennel Lamb Sausage

Heat a griddle over medium heat.

To make the sausage patties, mix together the lamb, cracked fennel seeds, onion, egg, salt, pepper, sage and nutmeg. Form the mixture into twelve patties, about 1/4 inch thick.

Brush the griddle with grapeseed oil tol ightly coat. Cook the sausage patties until golden brown and crisp on the first side, 4 to 5 minutes. Flip and repeat, adding more oil to the griddle if needed. Continue to cook until the second side is browned and the sausage is cooked through to an internal temperature of 160°F

Goat Cheese Scrambled Eggs

Preheat the oven to 350F

Whisk together the eggs, salt and pepper, and milk.

Heat a nonstick sauté pan over medium heat and add the butter. When the butter is bubbly, add the egg mixture and scramble with a spatula until there is no liquid left.

Sprinkle the cheese on top, and put the pan in the oven for 5 minutes. Serve immediately

To Assemble:

To assemble the breakfast sandwiches, split the baked biscuits in half horizontally using a serrated knife.

Place one cooked sausage patty on the bottom and top with 3 to 5 spinach leaves. Spoon 1/4 cup of the goat cheese scrambled eggs on top, and place the other biscuit half on top.

Buttermilk Biscuits and lamb sausage
Buttermilk Biscuits


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  • 4 buttermilk biscuits, recipe follows
  • 4 sage and fennel lamb sausage patties, recipe follows
  • 12 to 15 spinach leaves
  • 1/4 cup goat cheese scrambled eggs, recipe follows
Buttermilk Biscuits
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into 1-inch pieces, chilled
  • 1/3 to 1/2 cup buttermilk
  • 2 tablespoons melted butter
Sage and Fennel Lamb Sausage
  • 1 pound ground lamb
  • 1 tablespoon fennel seeds, toasted and cracked in a mortar and pestle 
  • 1/2 yellow onion, peeled and grated
  • 1 egg
  • 1 teaspoon sea salt
  • Pepper to taste
  • 1 tablespoon fresh sage, rough chopped
  • 1/4 teaspoon freshly grated nutmeg
  • Grapeseed oil as needed
Goat Cheese Scrambled Eggs 
  • 6 eggs
  • Salt and pepper to taste
  • 1/4 cup whole milk
  • 2 tablespoons butter
  • 1/4 cup goat cheese, crumbled
Brunch, Sandwiches
Appetizers, brunch, fall, ground, winter