February 6, 2022

Lamb Cutlet Eggs Benedict 


Prep Time

25 min

Cook Time

15 min

Total Time

40 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 8 English muffins, halved and toasted
  • 8 American Lamb Cutlets, seared (see directions)
  • 8 poached eggs (see directions)
  • One-pot hollandaise, (see directions)
  • 1 tablespoon fresh parsley, (rough chopped)
  • 1/2 teaspoon cayenne pepper

For the Seared Lamb Cutlets:

  • 8 lamb cutlets
  • Your favorite spice rub
  • 2 tablespoons grapeseed oil
  • 1 tablespoon white wine vinegar
  • 8 eggs

For the One-Pot Hollandaise Sauce:

  • 2 egg yolks
  • 2 tablespoons water 1/2 lemon, (juiced)
  • 1 stick butter, cut into 1 tablespoon-size pieces
  • Cayenne pepper, (to taste)
  • Salt and pepper, (to taste)


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.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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