Lamb Benedict
This Crispy American Lamb Benedict takes brunch to new heights. Tender lamb cutlets are pounded thin, perfectly breaded, and topped with poached eggs and silky Hollandaise for an unforgettable meal.
Servings 2 servings
Ingredients
For the Blender Hollandaise Sauce
- 2 egg yolks
- 1 Tbsp lemon juice
- Pinch of kosher salt
- 4 oz ¼ cup unsalted butter, melted and hot
- Pinch of cayenne optional
- 1-2 Tbsp warm water to adjust consistency
For the Lamb Cutlets
- 8 oz American Lamb rib chops 1 rib chop per portion, at least 1" thick
- Kosher salt and freshly ground pepper
- 1 egg beaten with 1 Tbsp water
- ¼ cup all-purpose flour seasoned with salt and pepper
- ⅔ cup fine breadcrumbs
- 3 Tbsp vegetable oil for frying
- 1 Tbsp butter for frying
- Lemon wedges for serving
For Assembly
- 4 eggs for poaching
- 1 Tbsp distilled vinegar for poaching water
- 2 English muffins split and lightly toasted
- Chopped chives for garnish
Instructions
Prepare the Hollandaise Sauce
- Melt butter in a small saucepan until hot.
- Place egg yolks, lemon juice, a pinch of salt and cayenne (if using) in a blender or container suitable for an immersion blender.
- With the blender running, slowly stream in hot melted butter until the sauce is smooth and thickened.
- If sauce is too thick, blend in 1 to 2 Tbsp of warm water until desired consistency is reached.
- Season to taste with salt.
- Cover and keep warm until serving.
Prepare the Lamb Cutlets
- Remove lamb meat from the bone. First cut into individual chop, then slice along the bone by cutting along its length.Slice each piece into ½" thick cutlets.
- Place cutlets between two sheets of plastic wrap and pound to about ⅛ to 3/16" thickness.
- Season both sides with kosher salt and pepper.
- Set up three shallow bowls: one with seasoned flour, one with beaten egg mixed with 1 Tbsp water, and one with breadcrumbs.
- Dredge each cutlet first in flour, then egg wash, then breadcrumbs. Place on a plate or sheet pan.
- Heat a 12" heavy-bottomed skillet over medium-high heat. Add oil, then butter.
- Fry the cutlets for about 1 minute per side until golden brown.
- Transfer to a wire rack and immediately sprinkle with salt and a squeeze of lemon juice. Keep warm.
Poach the Eggs
- While preparing the lamb, bring a pot with 4 to 5 inches of water and 1 Tbsp vinegar to a gentle simmer.
- Crack each egg individually into a fine mesh strainer to drain off excess white, then transfer to a small ramekin.
- Reduce heat so the water is just barely simmering.
- Gently slide each egg into the water and poach for 3 minutes.
- Remove with a slotted spoon and place on a paper towel to drain off any water.
Assemble
- Place toasted English muffin halves on warmed plates.
- Top each half with a lamb cutlet.
- Place a poached egg on each cutlet.
- Spoon hollandaise sauce over each egg.
- Garnish with chopped chives and serve immediately with lemon wedges.
Video
Notes
- Read through the entire recipe before starting. The dish has multiple components but comes together quickly once organized.
- Fresh eggs produce better poached eggs.
- Lamb cutlets can be prepared and breaded up to 4 hours ahead of cooking (cover and refrigerate).
- If you can't find rack of lamb, boneless lamb sirloin steaks or lamb leg steaks can also work. Just be sure to trim off excess fat and connective tissue before pounding thin.
- Eggs can be poached ahead of time, stored in cold water, and reheated in just simmering water for 1 minute before serving.
- *The USDA recommends an internal temperature of 145°F, with a 3 minute rest.
- **To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.
