- 2lbs ground lamb (or 1 lb lamb & 1lb chicken for a milder muffin);
- 1 tablespoon bacon fat or coconut oil;
- Stalks of 2 large bunches chard;
- 2 handfuls baby spinach;
- 1 tablespoon coconut aminos;
- 2 carrots, grated;
- 1/3 cup chopped green olives;
- 2 tablespoons savory;
- 2 teaspoons salt;
Preheat oven to 350.
Using scissors, cut the stalks from the chard & chop. Sauté them in the fat until softened & add the spinach & coconut aminos, stir until wilted. Add chard & spinach mixture and all other ingredients to the ground meat in a mixing bowl and combine thoroughly, using your hands.
Bake for 45 minutes until crisp & brown on top.
Make meat muffins when you have time & freeze them for when you don’t.
They reheat beautifully in the oven.
What to do with the chard greens?
Melt a jar, or half a jar, depending on your inclinations, of anchovies packed in olive oil in a hot pan. Once the anchovies start to disintegrate, add the chopped chard greens and cook until wilted & deliciously anchovied.
A perfect side for your hot lamb muffins…