Best Lamb And Cranberry Chili Recipes

ROSEMARY LAMB CHILI (CROCK POT)

Rosemary Lamb Chili (Crock Pot) image

I don't eat red meat as a rule, but lamb is one thing I make an exception for once or twice a year. This mild chili could also be made on the stove top, but I like to make all my chili and most of my soups in a crock pot and let it simmer. Do it whatever way you prefer.

Provided by Vino Girl

Categories One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lamb chops or 1 lb stew meat, trimmed and cubed
1 large onion, chopped
2 garlic cloves
1 (14 1/2 ounce) can diced tomatoes, do not drain
1 (15 1/2 ounce) can white kidney beans, do not drain
1 (15 1/2 ounce) can red kidney beans, do not drain
1 tablespoon lemon juice
1 teaspoon sugar
ground pepper, to taste
salt, to taste (I don't use it) (optional)
2 tablespoons dried rosemary
feta cheese (optional)

Steps:

Brown lamb, onion, and garlic in a nonstick pan.
Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
Serve hot, sprinkled with feta cheese (if using).

LAMB CHILI

Lamb Chili image

Provided by Marian Burros

Categories dinner, one pot, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

Ingredients

16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
2 teaspoons olive oil
8 ounces lean lamb
1 jalapeno
1 large clove garlic
4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 pound ripe plum tomatoes
1 cup beef stock or bouillon
1 1-pound can no-salt-added kidney beans
1/8 teaspoon salt
Black pepper to taste

Steps:

Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
Stir in cumin, coriander and ginger. Reduce heat to simmer.
Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
Season with salt, if desired, and pepper.

SLOW COOKER LAMB STEW

Slow Cooker Lamb Stew image

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews

Time 7h30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4 fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1 large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Steps:

Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker.
Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker.
Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 45.6 g, Cholesterol 64.3 mg, Fat 16.5 g, Fiber 8.2 g, Protein 27 g, SaturatedFat 5.8 g, Sodium 1053.1 mg, Sugar 14.5 g

LAMB CHOPS WITH CRANBERRY SAUCE

Lamb Chops With Cranberry Sauce image

This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes.

Provided by Bergy

Categories Kiwifruit

Time 30m

Yield 6 chops, 2-3 serving(s)

Number Of Ingredients 14

Ingredients

6 lamb chops
1 cup vegetable broth
1/4 cup cranberries, dried
2 green onions, chopped
2 tablespoons sweet onions, chopped
1/2 teaspoon rosemary, dried
1/4 teaspoon dill weed
1 tablespoon brown sugar or 1 tablespoon brown sugar substitute
1/2 teaspoon chili flakes
3 tablespoons sherry wine or 3 tablespoons marsala wine
1 1/2 teaspoons cornstarch
3 tablespoons water
2 kiwi fruits, peeled, sliced
salt & pepper

Steps:

Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
Bring to a simmer over medium heat and simmer for 10 minutes.
Mix cornstarch with 3 tbsp water, add to the sauce.
Add Sherry and stir.
Simmer for 5 minutes longer.
Remove from heat. Cool and place in fridge until just before serving.
Just before dinner season the chops with salt & coarse ground pepper.
Reheat the sauce.
Heat skillet, high heat, Spray with oil.
Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.