To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared American Lamb Cutlet followed by a poached egg.

Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper.

For the Seared Lamb Cutlets:

Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.

Season the lamb generously with your favorite spice rub.

Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the cutlets on each side until caramelized, 3 to 4 minutes per side. Continue to cook until an internal temperature of 145 degrees F is reached.

For the Poached Eggs:

Fill a pot with at least 2 inches of water, and add the vinegar. Heat until the water begins to bubble, and keep the heat at a gentle simmer.

Carefully drop one egg at a time into the water. Allow the eggs to cook undisturbed for 3 to 4 minutes. The whites should be set but the yolks still soft.

Remove the eggs with a skimmer or slotted spoon, draining any excess water.

For the One-Pot Hollandaise Sauce:

The gentle heating of the eggs and butter together in conjunction with continuous whisking brings this silky, luxurious emulsified sauce together.

Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.

Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.

Remove the sauce from the heat, allowing the residual heat from the pan to finishing cooking the sauce, and whisk in the cayenne pepper. Season with salt and pepper to taste.

Serve warm.