BBQ Pulled Lamb Croissant with Quail Eggs (Ultimate Brunch Recipe)

Pulled Lamb & Quail Egg Pressed Croissant

How to Make BBQ Pulled Lamb for Breakfast

Each year I’ve been lucky enough to head to Southview, where a group of UK BBQ enthusiasts camp and cook together for the weekend. This time, I was on breakfast duty and wanted to go beyond the usual bacon and sausages. This BBQ pulled lamb croissant is the perfect way to use leftover pulled lamb. Combining smoky lamb, rich hollandaise, and soft pressed croissants, it’s an indulgent brunch recipe designed for outdoor cooking.

How to Build the Perfect Pulled Lamb Croissant

I cooked the lamb the day before on my Weber Go-Anywhere. It was rubbed with Smokey Carter’s Mexican Lime & Jalapeño rub, smoked for 3 hours, then braised in a Dutch oven for 4 more hours until it pulled apart easily.

Once cooled, I shredded the lamb, wrapped it in foil, and kept it ready for the breakfast cook. If you don’t already have pulled lamb ready, check out my full Smoked Lamb Barbacoa recipe
for a perfect BBQ base.

Cooking the Breakfast

For the breakfast itself, I set up the fire pit and used four pans:

• Pulled Lamb: gently warmed through (add a drizzle of rapeseed oil if needed).
• Spinach: wilted with a little olive oil.
• Hollandaise: slowly warmed on the cooler side of the fire, stirring often to prevent splitting.
• Croissants: pressed flat on a plancha skillet with a grill press (greaseproof paper helps stop sticking).

Putting It Together

1. Layer spinach onto the pressed croissant.
2. Add a generous handful of pulled lamb.
3. Top with a fried or poached quail egg.
4. Spoon over hollandaise sauce.
5. Finish with black sesame seeds and a sprinkle of chopped red chilli.

The Verdict

This one really worked! Indulgent, fire-pit friendly, and a recipe I’ll cook again. Next time, I’ll add more spice to the lamb, and I think swapping the croissant for a crispy rosti base could take it up another level.

If you give this recipe a go, let me know how you put your own spin on it. Tag @Love2BBQUK on Instagram or Twitter. I’d love to see your versions!!

Pulled Lamb and Quail Egg Pressed Croissant

Pulled lamb, wilted spinach, quail egg, and hollandaise, all stacked on a pressed croissant and finished with chilli and sesame. A fire-pit breakfast that’s rich, indulgent, and a little bit different.

Servings 2 people

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Ingredients

• 2 Croissants
• Leftover Pulled Lamb
• 4 Quail Eggs
• 100 g Baby Spinach
• 1 Jar Hollandaise Sauce
• 1 tbsp Olive Oil
• 1 tbsp Rapeseed Oil
• 1 tsp Black Sesame Seeds (optional)
• 1 Red Chilli (optional)

Instructions

• Start by emptying the Hollandaise into a pan and slowly warming it through. Make sure the heat is not too high, otherwise it will split.
• Add the lamb to a frying pan or skillet and warm it through for around 5 minutes. The fat from the lamb should be enough to loosen it, but if not add some Rapeseed Oil.
  
• Next, warm the Olive Oil in a pan and add the Spinach. Stir frequently, wilting the spinach.
  
• Drizzle the Rapeseed Oil on the skillet and spread around to create an even layer, then place the Croissants on the warm skillet. Use a grill press to squash down the Croissants.
  
• Crack your Quail Eggs and whilst cooking, layer the Croissant with Spinach, Lamb and then carefully place the Quail Eggs on the Lamb.
  
• Drizzle over the Hollandaise to taste and then sprinkle with the Black Sesame Seeds and Red Chilli. Enjoy!!!
  

Notes

Tip: If your hollandaise starts to split, remove it from the heat and whisk in a teaspoon of cold water before returning it to gentle heat.

Course: Breakfast, Brunch

Cuisine: Fusion

Keyword: Croissant, Hollandaise, Lamb, Pulled Lamb, Quail, Quail Egg, Spinach