Rosemary Lamb Chili Crock Pot Recipes

SLOW COOKER LAMB CHOPS

Steps:

• Combine red wine and onion in a slow cooker.
• Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
• Dip lamb chops in the mustard mixture and massage until fully coated.
• Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
• Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

ROSEMARY LAMB CHILI (CROCK POT)

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).

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)

Steps:

• Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
• Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
• Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
• Pour the juices over the shanks, and serve.

LAMB CHOPS ROSEMARY

Steps:

• In a heavy fry pan, fry the chops in a little oil until brown.
• Add pepper and onions, stir around, add everything else and cover and simmer about 30 minutes.
• If the sauce is too thin, turn to high and take the lid off for a minute or two.
• Can be done in a casserole or crock pot.
• Make sure you trim off all the fat, or put in fridge for the night and get the fat off the next day, and re-heat.

CROCK-POT SAVORY CHILI

Steps:

• Heat the oil in a skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes.
• Stir in chili powder, paprika, cumin, oregano and salt.
• Add the Ground Turkey (or ground beef & sausage). Increase the heat to medium high and cook the meat, stirring frequently, until cooked through, 8-10 minutes. Once the meat is done add to the crock-pot.
• Add the Tomatoes, Kidney, Chili and Black Beans, and the chocolate into the crock-pot and stir.
• Cook on low for 6-8 hours, or on high for 4 hours, stirring occasionally if possible. (If done on the stovetop, cook on low heat, cover and simmer, stirring occasionally, for 1 hour.).
• Top with your choice of toppings, and enjoy!

LENTILS WITH GARLIC AND ROSEMARY (CROCK POT)

Steps:

• Combine first 11 ingredients in an electric slow cooker.
• Cover with lid, and cook on high-heat setting for 3 to 4 hours, or until lentils are tender. Discard bay leaf. Garnish with parsley, if desired.