From: Executive chef/owner Adam Sappington, The Country Cat Dinner House and Bar, Portland, OR. Yield: 4 servings. 1½ lb. 80% lean ground lamb 2 Tbsp. kosher salt 1 Tbsp. dried basil 1 Tbsp. dried oregano 1 Tbsp. garlic powder ¼ cup ground bread crumbs ¼ cup whole milk 1 bunch Swiss chard, de-stemmed, rough chopped 2 Tbsp. olive oil 2 oz. fresh goat cheese to taste, salt and pepper as desired for serving, orzo pasta as desired for serving, chopped ...
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