Ground Lamb Breakfast Hash

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INGREDIENTS

• 3 russet potatoes

• 1 tablespoon oil

• 1 pound ground lamb

• 1 yellow onion, diced

• 1 jalapeno pepper, diced

• 1 tablespoon garlic, minced

• 2 teaspoons rosemary, chopped

• Salt and pepper to taste

• 4 eggs

• 1 tablespoon butter

• Salt and pepper to taste

DIRECTIONS

Using a medium pot, cook potatoes in boiling salted water until fork tender. Cool slightly, then smash into bite-sized pieces and set aside. 

Heat oil in a large skillet over medium heat; add ground lamb, onion and jalapeno pepper and cook for 10 minutes. The meat should be fully browned. Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes. Remove from pan. Heat butter and oil in the lamb pan and add potatoes. Cook 3-4 minutes, until slightly browned. Add lamb mixture to potatoes and stir to combine. Season to taste with salt and pepper.

In a non-stick pan, heat butter and fry eggs to desired doneness. Top hash with eggs and garnish with fresh rosemary.

USDA reccomends ground lamb reach an internal temp of 160F.

Lamb Sausage Breakfast Sandwiches

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INGREDIENTS

• 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

DIRECTIONS

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.

American Lamb Cutlet Benedict

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INGREDIENTS

• 8 English muffins, halved and toasted

• 8 lamb cutlets, seared (recipe follows)

• 8 poached eggs (recipe follows)

• One-pot hollandaise, (recipe follows)

• 1 tablespoon fresh parsley, rough chopped

• 1/2 teaspoon cayenne pepper

Lamb Cutlets

• 8 lamb cutlets

• Your favorite spice rub

• 2 tablespoons grapeseed oil

One-Pot Hollandaise

• 1  egg yolks

• 2 tablespoons water 1/2 lemon, juiced

• 1 stick butter, cut into 1 tablespoon-size pieces

• Cayenne pepper, to taste

• Salt and pepper to taste

Poached Egg

• 1  tablespoon white wine vinegar

• 8 eggs

DIRECTIONS

Lamb Cutlets

Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.

Season the lamb generously with your favorite spice rub.

Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the cutlets on each side until caramelized, 3to4minutes perside.

Note: USDA recommends amb reach an interal temperature of 145F with a 3 minute rest.

One-Pot Hollandaise

Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.

Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.

Remove the sauce from the heat, allowing the residual heat from the pan to finishing cooking the sauce, and whisk in the cayenne pepper. Season with salt and pepper to taste. Serve warm.

Poached Egg

Fill a pot with at least 2 inches of water, and add the vinegar. Heat until the water begins to bubble, and keep the heat at a gentle simmer.

Carefully drop one egg at a time into the water. Allow the eggs to cook undisturbed for 3 to 4 minutes. The whites should be set but the yolks still soft.

Remove the eggs with a skimmer or slotted spoon, draining any excess water

To Assemble:

To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared lamb cutlet followed by a poached egg.

Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper

Skillet Huevos Rancheros with American Lamb

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INGREDIENTS

• 1 lb ground American lamb

• 2 tbsp olive oil, divided

• ½ cup yellow onion, chopped

• 2 garlic cloves, minced

• 2 medium tomatoes, diced

• 1 can black beans, rinsed, drained

• 1 tsp ground cumin

• 1 tsp ground chili powder

• 1 tsp ground paprika

• 1 tsp ground garlic powder

• 1 tsp ground coriander

• 2 tbsp water

• 5 to 6 flour tortillas

• 4 large eggs

• 1 cup shredded Mexican cheese

• Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish

• Koshers salt and pepper to taste

DIRECTIONS

Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp olive oil and ground lamb. Saute the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.

Meanwhile, in the same skillet add the remaining 1 tbsp olive oil to the skillet. Saute the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.

Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.

Remove from the oven and garnish with all your favorite toppings!

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Ground American Lamb and Vegetable Frittata

Recipe provided by | Climbing Grier Mountain

Prep Time: 15 Minutes Cook Time: 20 Minutes

Serves: 4

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INGREDIENTS

• 1/2 lb ground American lamb

• 1/2 bunch asparagus, trimmed

• 2 tbsp olive oil, divided

• 1/4 cup chopped yellow onion

• 1 cup sliced baby bella mushrooms

• 1 garlic clove, minced

• 8 large eggs

• 2 tbsp half-n-half

• 3/4 cup crumbled goat cheese

• salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking spray. Place the asparagus on the baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Cook the asparagus for about 12 minutes or until golden. Remove from oven and cut stalks into thirds. Set aside.

2. In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes. Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.

3. In a medium bowl whisk together eggs and half-n-half. Pour the egg mixture into the skillet with the ground lamb and vegetables. Let it cook for about a minute and then sprinkle the crumbled goat cheese on top. Turn off the heat and put the skillet into the oven. Bake until the eggs are set about 10 to 12 minutes. Remove from oven and enjoy!

Moroccan Eggs with American Lamb and Harissa Yogurt

Recipe provided by | FEASTING AT HOME

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INGREDIENTS

• 1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds

• 1/2 onion, diced

• 4 garlic cloves, rough chopped

• 1 lb ground American lamb

• 1 teaspoon salt

• 2 teaspoons smoked paprika

• 2 teaspoons cumin

• 1/2 teaspoon aleppo chili flakes (or regular chili flakes)

• 1/2 teaspoon cinnamon

• 14-ounce can fire-roasted tomatoes ( and juices) , diced

• 1/4 cup water, more as needed

• 2 cups chopped spinach ( fresh, or use one cup frozen)

• 6 eggs

• salt and pepper to taste

DIRECTIONS

Preheat oven to 375F

1. Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.

2. Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through ( about 8 minutes) While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.

3. Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.

4. Make six “wells” into the stew with a back of a spoon ( see photo) and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.

5. Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.

6. While this is baking, mix the harissa paste with the yogurt to serve on the side ( or spoon over top). See notes.

7. Garnish with the cilantro and sprinkle with Aleppo ( or chili flakes).

Moroccan American Lamb Kofta Eggs Benedict

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 10

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INGREDIENTS

10 eggs

5 English muffins, cut in half

2 Tbsp butter

Harissa paste

10 Lamb Kofta Patties:

2 pounds of ground American lamb

1 yellow onion, minced

1/2 cup fresh parsley chopped

2 tablespoon fresh mint minced

5 cloves garlic, minced

2 tablespoons ground coriander

2 tablespoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

Generous seasoning of salt and pepper

Hollandaise Sauce:

3 egg yolks

Juice of one small lemon

Dash of paprika

10 tablespoons unsalted butter, melted

DIRECTIONS

.To make the lamb kofta patties, mix all of the ingredients together in a large bowl. It may seem like a lot of minced onion, but that is a key component of kofta and it sure is delicious. Divide the meat mixture into 10 sections, roll and form into patties. These should fit your english muffins perfectly once they are cooked. Heat a grill to medium high heat (around 400 degrees fahrenheit) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.

To make the hollandaise sauce, start by melting the butter in a saucepan. While that is melting, whisk up all the other ingredients in until a bowl until well combined. Slowly add the melted butter, bit by bit, while whisking the sauce together. We used our Kitchenaid smart stick immersion blender with the whisk attachment and the hollandaise was super simple and turned out perfect.

Toast and butter your english muffins and spread them with the harissa. Top each half with a grilled kofta patty. Next, prepare your poached eggs. When poaching eggs, we have found success by using a deep pot of water, adding a splash of vinegar to the water and using fresh eggs. It also helps to crack the eggs and add them to a pinch bowl or ramekin first, then carefully drop them into a metal mesh sieve in the water. After a few seconds you can remove the sieve and let the eggs boil for 3 minutes prior to removing them. They will be perfectly poached! Place the poached eggs on the lamb kofta patty, drizzle the hollandaise and sprinkle with paprika.

Cheesy Enchiladas with American Lamb and Breakfast Potatoes

Recipe provided by | FOODNESS GRACIOUS

Servings: 8 Prep Time: 25 minutes Cook Time: 25 minutes

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INGREDIENTS

5-6 small white potatoes or 3 cups diced

3 tablespoon olive oil

1/2 onion or 2 cups diced

1 yellow pepper diced

16 ounces ground American Lamb

1 teaspoon cumin

1/4 teaspoon chili powder

1 teaspoon paprika

1/4 tsp garlic powder

1 tablespoon fresh rosemary chopped

Salt and black pepper

2 tablespoon maple syrup

1 (15 ounce) can kidney beans drained

1 (4 ounce) can diced green chili’s

6 (10 inch) flour tortillas

2-1/2 cups red enchilada sauce divided

3 cups Monterey Jack cheese grated

DIRECTIONS

Preheat the oven to 350 degrees F. Have a 9×13 inch baking pan ready.

In a large nonstick pan heat the olive oil and add the diced potatoes.

Cook until potatoes are soft and then transfer to a bowl.

To the same pan add the onion and pepper and cook until soft.

Add the ground lamb, cumin, chili, paprika, garlic, rosemary, salt, pepper and syrup and cook until no longer pink.

Carefully drain the ease from the pan.

Add the drained beans, diced chili’s and potatoes and mix well.

Place 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking pan.

Lay a tortilla out on a cutting board and place 3/4 cup of the mixture onto the center of the tortilla.

Wrap the tortilla in a tight tube and place in the pan making sure the seam is facing down.

Repeat with the remaining tortillas until the pan is full.

Take the extra meat mixture and place it around the sides of the pan filling in any gaps you can see.

Pour the remaining 2 cups of sauce all over the tortillas.
Finally add the grated cheese to the top of the enchiladas and place in the oven for 25 minutes and the cheese is golden and bubbling.

Serve at once.

Mary had a Little Breakfast Hash

Recipe provided by | Chef/Partner Daniel Asher

Servings: 4 Preparation Time:10 minutes Cook Time: 30 Minutes

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INGREDIENTS

1/2 cup grapeseed or sunflower oil or clarified butter

1 pounds ground American Lamb

1-1/2 pounds redskin potatoes, diced

1 tablespoon Old Bay seasoning

1 medium red onion, small dice

1 small red bell pepper, small dice

1 celery rib, small dice

1 medium poblano or anaheim chile, small dice

1 cup cremini mushrooms, sliced

2 cloves garlic, minced

1 teaspoon fresh or dried rosemary, minced

4 eggs

4 slices sharp white cheddar cheese

DIRECTIONS

Preheat two large sauté pans over medium-high heat; add 1 tablespoon oil or butter to pan for lamb and 1/4 cup to pan for potatoes. When hot, add lamb to first pan; sauté until brown. Add potatoes to second pan; toss to coat in oil then spread out in a single layer. Let potatoes cook on one side without moving to develop crust, about 2 minutes. Continue cooking, gently turning, until potatoes are evenly browned and cripsy, about 6 minutes. Add Old Bay seasoning to potatoes and cook 1 minute. Remove lamb from pan with slotted spoon, leaving oil and juices; add to potatoes and mix well. Keep on low heat so they stay crisp but don’t burn.

Return lamb pan to medium heat; add onion, red pepper, celery, chile, mushrooms, garlic and rosemary. Sauté until nicely browned and onions are slightly caramelized. Remove vegetables with slotted spoon; add to lamb and potato mixture.

In a nonstick skillet, heat remaining 3 tablespoons oil or butter. Crack eggs neatly into pan for sunny side up, or whisk together then add to pan for scrambled. Cook eggs to desired doneness; remove from heat.

Portion hash onto serving plates and top with a slice of cheddar and eggs.

Spiced American Lamb Gravy

Recipe provided by | Chef Dimitri Moshovitis Cava Mezze

Servings: 2-4

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INGREDIENTS

3 tablespoons Olive oil

2 cups Chopped yellow onions

1/2 pound Ground American Lamb

2 tablespoons Prepared harissa

1/3 cup Flour

3-1/2 cups Whole milk, heated

Salt and freshly ground pepper to taste

1/4 cup Coarsely chopped fresh cilantro

4 Buttermilk biscuits, for serving

DIRECTIONS

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.

Serve over biscuits.

American Lamb Merguez Breakfast Hash

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 3

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INGREDIENTS

FOR THE LAMB MERGUEZ:

1/2 pound ground American lamb

1/4 teaspoon cumin

1/4 teaspoon coriander

1 tablespoon chopped cilantro

1 garlic clove, minced

1/2 teaspoon kosher salt

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

FOR THE BREAKFAST HASH:

6 tablespoons extra-virgin olive oil, divided

1 pound russet potatoes (about 1 large potato), peeled and diced

salt and pepper

3 tablespoons diced shallot

5 ounces brococlini, roughly chopped

1 teaspoon red wine vinegar

vegetable oil cooking spray, as needed

3 eggs

DIRECTIONS

FOR THE LAMB MERGUEZ:

In a medium mixing bowl gently combine the ground lamb, cumin, coriander, cilantro, garlic, salt, paprika and cayenne pepper using your hands. Cover and refrigerate until ready to use.

FOR THE HASH:

In a medium skillet over medium heat, add 2 tablespoons of the olive oil and heat through. Once hot add the lamb mixture and cook until the lamb is browned and cooked through. Remove to a bowl, leaving as much fat and oil in the pan as possible. Add more 2 tablespoons of olive oil and fry the potatoes in the rendered fat from the lamb, stirring occasionally, until the potatoes are crispy and golden brown on all sides, about 15 minutes. Season with salt and pepper then remove the potatoes and set aside on a paper towel-lined plate to drain.

Return the pan to the heat, add remaining olive oil and heat through. Add the shallot, sauté until soft, about 3 minutes. Add the broccolini and sauté until vibrant green and lightly browned in spots. Add the red wine vinegar and toss to combine.

Add the potatoes and lamb back to the pan and stir to combine. In another sauté pan over medium low heat, coat pan with vegetable spray and crack eggs into the pan. Fry the eggs over easy, about 5 minutes. Divide the hash into bowls and top the hash with the eggs. Serve warm.

Mediterranean American Lamb Galette

Recipe provided by | THE ADVENTURE BITE

Servings: 4 Prep Time: 10 minutes Cook Time: 50 minutes

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INGREDIENTS

MEATBALLS

1 lb ground American lamb

1 egg

1/2 onion, minced finely

1 slice of bread, chopped finely

1/2 cup cilantro, chopped finely

1/2 tablespoon minced garlic

1 teaspoons black pepper

1 teaspoons cumin

1 teaspoons garam masala

1/2 teaspoon salt

1/2teaspoon curry powder

1/2 teaspoon cayenne pepper

GALETTE

1 large red bell peppers, cut into ½ inch strips

1 purple onions, sliced

1 teaspoon cumin

1 teaspoon coriander

6 Tbsp olive oil

fresh sprigs of thyme,

handful fresh parsley, chopped

handful cilantro, chopped

1 sheet puff pastry, thawed

1 egg, beaten, for brushing the pastry

4 tablespoons sour cream

4 large fresh eggs

salt and fresh cracked pepper

DIRECTIONS

Set oven to 400F

Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.

Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.

While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked approximately 8-10 minutes.

Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 circle. Transfer to a parchment or silpat lined baking sheets.

Brush all over with a beaten egg. Spread the inside with sour cream.

Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.

Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.

Bake for about 10 minutes until rising and starting to brown.

Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.

Put back into the oven for about 10 minutes (or until the eggs are set).

Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!

Turmeric Ground American Lamb & Eggs

Recipe provided by | GIRL CARNIVORE

Servings: Prep Time: Cook Time:

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INGREDIENTS

2 tablespoons olive oil divided

1/2 onion minced

1 pound ground American Lamb

1 teaspoon turmeric

1/2 teaspoon harissa

1/2 teaspoon red pepper flakes

1/4 teaspoon powdered garlic

salt and pepper

1 tablespoons tomato paste

1 pint variety of cherry tomatoes

3 to 6 eggs

3 tablespoons chopped olives

Fresh parsley & thyme

Serve with naan if desired tzatziki, and olive oil

DIRECTIONS

Heat 1 tbs of olive oil a large heavy skillet over medium-high heat until the oil shimmers. Add the chopped onion and saute 5 minutes. Add the ground lamb and cook, browning through and draining off any fat as needed. Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.

Allow the lamb to crisp a bit over low heat while you finish the recipe.

Poach the Eggs: Bring a pot of water to a boil and reduce heat to a low simmer. Drop the eggs in one at a time, slowly and allow to poach 4 minutes. Carefully remove from the water and drain. Don’t have a grill for camping? Just fry the eggs instead and enjoy.

Char the tomatoes: Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt. Char the tomatoes over the open flame OR: Toss onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes with a watchful eye.

Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.

Make this dish even more filling by adding crispy browned potatoes to the mix.