Recipe provided by American Lamb Board
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
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
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 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.