Lamb Benedict Recipe

Inspired by Vivian

Time2h

Serves2

spiced, smoked, and thinly sliced leg of lamb, english muffin, hollandaise, poached eggs, choice of breakfast potatoes or salad

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Leg of lamb

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 pieces English muffins

4 pieces Eggs

1 cup Butter

2 tbs ReaLemon lemon juice

1 cup Hollandaise sauce

2 cups Breakfast potatoes or salad

Method

Cooking Instructions

Prepare the Leg of Lamb

Preheat your smoker to 225°F (107°C). Season the leg of lamb with smoked paprika, garlic powder, salt, and black pepper. Place the lamb in the smoker and smoke for about 4-5 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Let it rest for 15 minutes before thinly slicing.

Poach the Eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar to the water. Crack the eggs into individual cups and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Toast the English Muffins

Slice the English muffins in half and toast them until golden brown.

Make the Hollandaise Sauce

In a double boiler, whisk together butter, lemon juice, and egg yolks until the mixture thickens. Remove from heat and season with salt and pepper to taste.

Assemble the Lamb Benedict

On each toasted English muffin half, layer slices of smoked leg of lamb, followed by a poached egg. Drizzle with hollandaise sauce and serve with breakfast potatoes or a side salad.