Rosemary Lamb Chili (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Brown lamb, onion, and garlic in a nonstick pan.
2. Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
3. Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
4. Serve hot, sprinkled with feta cheese (if using).
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