Egg, Lamb and Cheese with Avocado Breakfast Sandwiches



1 pound ground Cedar Springs or Shepherd’s Pride lamb
3/4 cup cilantro, chopped
1/4 cup parsley, chopped
1/2 cup red onion, minced
1/2 teaspoon garlic powder
5 slices Cheddar cheese
5 eggs
5 whole grain English muffins
2 teaspoons olive oil
1 avocado, sliced thinly and lightly mashed
salt and pepper to taste


  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.

Recipe and Image provided by Jenny Shea Rawn of My Cape Cod Kitchen

Print Friendly, PDF & Email