Sponsored by Mountain States Rosen and Shepherd’s Pride Lamb, this delicious recipe was developed by Massachusetts-based blogger, Jenny Sea Rawn of My Cape Cod Kitchen.
1. Combine lamb, cilantro, parsley, red onion, garlic powder, salt and pepper in a bowl. 2. Divide mixture equally into five 1-inch thick patties. 3. Fry eggs in 1 teaspoon olive oil to desired doneness, set aside. 4. Brush English muffins with remaining 1 teaspoon olive oil. 5. Grill or pan-fry lamb patties over medium heat, flipping once, until they reach desired doneness or an internal temperature of 160 degrees F for medium, depending on thickness. 6. Two minutes prior to removing the patties from the grill or frying pan, place a slice of cheese on each and place English muffins on the grill. 7. Assemble breakfast sandwiches by adding one lamb patty to each muffin, topping each with 1 egg and equal slices of avocado. 8. Salt and pepper to taste. 9. Serve with tomato slices, salsa or sriracha, if desired. Note: to save time in the morning you can also prepare and cook lamb patties ahead of time and briefly heat through in a sauté pan while you’re frying the eggs.