chef Adam Moore Roadside breakfast lamb sausage sandwich

  • Prep time 5Min
  • Cook time 10Min
  • Technique Pan Fry / Saute, Sear
  • Meat Lamb
  • Cut Ground
  • Serves 4

Roadside breakfast lamb sausage sandwich


It’s incredibly easy to make your own lamb sausage, with a touch of sweetness from maple syrup. Then your breakfast-to-go is ready in minutes.

Portion size: 1 sandwich

Lamb breakfast sandwich:

1 pound ground Australian lamb
1 tablespoon maple syrup
1/2 tablespoon chopped fresh sage leaves
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon minced garlic
1 1/2 tablespoons vegetable oil


4 toasted jumbo English muffins
2 tablespoons mayonnaise
4 scrambled eggs
4 slices American cheese


For the sausage:
In a large bowl, combine the ground lamb, maple syrup, sage, rosemary, salt, pepper and garlic. Mix well, divide into 4 equal portions and form into flat patties.

To cook: In a large nonstick sauté pan or griddle over MEDIUM-HIGH heat, add the oil and cook the lamb patties for 5 minutes, turning once, or until cooked through.

To serve: Spread ½ tablespoon of mayonnaise on the inside of each toasted English muffin. Next, divide the scrambled eggs equally among the English muffins. Top each with 1 lamb sausage patty and 1 slice of American cheese. Serve immediately.