Lamb Benedict Recipe
Recipe information
Make Lamb Benedict in just 2h . spiced, smoked, and thinly sliced leg of lamb, english muffin, hollandaise, poached eggs, choice of breakfast potatoes or salad
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Ingredients
Main Ingredients
Cooking Instructions
1. 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.
2. 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.
3. Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
4. 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.
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