4 SERVINGS

INGREDIENTS

1 lb. Shepherd’s Pride or Cedar Springs Ground Lamb
1 Tbsp. Minced Garlic
¹/₂ Tbsp. Rosemary, finely chopped
1 tsp Fennel Seeds, toasted & finely chopped
¹/₂ cup Feta Cheese, crumbled
¹/₂ Tbsp. Salt
¹/₂ tsp. Pepper
Oil, as needed
4 Eggs
4 Buttermilk Biscuits (refrigerated, ready to bake)

DIRECTIONS

1. Place lamb, garlic, rosemary, fennel seeds, feta, salt and pepper in a large bowl. Gently but thoroughly mix.
2. Form lamb mixture into about four 3-inch patties; do not overwork or sausage will be tough. Layer patties on a tray. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 1 day.
3. Bake biscuits according to package instructions.
4. Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties, about 4 minutes per side for medium. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot. Reserve hot until use.
5. Pan fry eggs individually, over easy; cook to desired temperature.
6. Split biscuits and place sausage patty on each half; top with fried egg and another biscuit half.
7. Serve hot.