5 star :: paleo, whole30, keto
1 pound ground organic grass fed lamb 1 pound ground organic free range chicken ½ cup finely diced dehydrated onion 8 cloves garlic, crushed 1 tablespoon minced fresh rosemary 2 teaspoons dried oregano 2 teaspoons sea salt, or to taste 1 teaspoon fresh ground black pepper 1 teaspoon cumin 1 teaspoon paprika ⅛ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper 4 tablespoons flax flour 1 tablespoon avocado oil
Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 6x9-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
Step 2 Place ground meat in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and flax crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
Step 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 2 hours or overnight.
Step 4 Transfer meat to a cutting board. Slice into 1/4” slices as you need them.
Step 5 Heat avocado oil in a skillet over medium-high heat. Cook slices until browned, about 2-3 minutes per side. I LOVE mine more crispy.
Enjoy!
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