Lamb Breakfast Bites


with 1 comment

Lamb Breakfast Bites

COURSE: Breakfast

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This recipe is so simple, but it has earned its own post exactly for that reason- it is delicious and super easy to make.  A recipe doesn’t have to be elaborate and require a lot of prep to be good! Sometimes it is easy to forget that when it comes to eating paleo, the simplest preparations are often the healthiest. I have also, for some reason, never been a big fan of many kinds of sausage, or breakfast patties.  Breakfast patties never really taste like real meat, and I’m pretty picky about my sausage flavors and what goes into them. What I really like about using ground lamb is how flavorful lamb is all on its own.  I use just a bit of salt in this recipe, but feel free to add any additional spices.  Many people enjoy the flavors of rosemary and thyme with lamb, to give you some ideas to start with- but add carefully since you can quickly overpower the mild, buttery taste of the lamb.

These lamb breakfast bites are mouthwatering- full of protein and good animal fats to kickstart your morning and keep you energized throughout the day.

Gonna try out this recipe? Don’t forget to tag your Instagram pictures to see yours show up on this page:

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Lamb Breakfast Bites

paleo lamb breakfast patties with blackberries

By Published: January 11, 2013

  • Yield: 15 (5 Servings)
  • Cook: 20 mins

These lamb breakfast bites are mouthwatering- full of protein and good animal fats to kickstart your morning and keep you energized throughout the day.

Ingredients

Instructions

  1. Add the salt to the lamb, and work in with your hands like you're kneading dough. If you want to add additional spices, this is the right time.
  2. Pull off small chunks of lamb and roll into ping-pong sized balls. Flatten each as much as possible into thin discs. The discs should be no more than a quarter inch thick and about three inches in diameter.
  3. Pre-heat a mid-sized skillet to medium heat.
  4. Place a few patties onto the skillet at a time, spaced far enough apart to allow you to easily flip them. I cook three at a time, but it is dependent on the size of the pan you've chosen.
  5. Cook the patties for about three minutes without flipping, but check under the edges periodically to make sure they aren't burning.
  6. Flip patties. Sometimes as they cook they begin to contract back into balls, so at this point I usually use a spatula to flatten them back out. Cook for three more minutes on this side, making sure they don't burn.
  7. Remove the patties from the pan, and break one apart to make sure they are cooked all the way through. There should be no pink left in the center. If they aren't done, leave them on for another minute or so per side. If you find that the outsides of the patties are burning, but the insides aren't all the way cooked, turn down the heat a little. This will allow you to cook the patties for longer without burning them.
  8. Repeat for the rest of the patties. The pan may get hotter over time, and you may need to gradually turn down the heat to keep the patties from burning.
    paleo lamb breakfast patties with blackberries
1 Comment On This Topic
  1. Kam Oktavec posted
    May 24, 2013 at 7:10 pm

    Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.**..”

    http://healthfitnessbook.comLatest post on our very own website


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