Barbecued Lamb Chili Recipe

Name: Barbecued Lamb Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Dry red kidney beans 500 mL; 1 sm Butterflied leg of lamb, all fat removed (2 lb/1 kg) 1; 2 Tbsp. Honey 25 mL; 1 Tbsp. Dijon mustard 15 mL; 1 tsp Minced fresh rosemary, or possibly 1/4 tsp/1 mL dry 5 mL; 1/4 tsp Pepper 1 mL; 2 tsp Extra virgin olive oil 10 mL; 3 x Onions, minced 3; 6 x Cloves garlic, finely minced 6; 2 Tbsp. Paprika 25 mL; 1 1/2 Tbsp. Grnd cumin 20 mL; 1 Tbsp. Chili pwdr 15 mL; 1 tsp Dry oregano 5 mL; 1/2 tsp Cayenne 2 mL; 1 x Chipotle, chopped, or possibly 1 jalapeno, finely minced 1; 2 can Plum tomatoes, with juices, pureed or possibly broken up 2 (28 ounce/796 mL); 1 c. Water 250 mL Salt and pepper to taste; 8 c. Steamed basmati or possibly other fragrant rice 2 L; 1 c. Low-fat yogurt 250 mL; 1/4 c. Minced fresh cilantro or possibly parsley 50 mL; 1 c. Minced fresh tomatoes 250 mL

Servings: persons

2 c. Dry red kidney beans 500 mL
1 sm Butterflied leg of lamb, all fat removed (2 lb/1 kg) 1
2 Tbsp. Honey 25 mL
1 Tbsp. Dijon mustard 15 mL
1 tsp Minced fresh rosemary, or possibly 1/4 tsp/1 mL dry 5 mL
1/4 tsp Pepper 1 mL
2 tsp Extra virgin olive oil 10 mL
3 x Onions, minced 3
6 x Cloves garlic, finely minced 6
2 Tbsp. Paprika 25 mL
1 1/2 Tbsp. Grnd cumin 20 mL
1 Tbsp. Chili pwdr 15 mL
1 tsp Dry oregano 5 mL
1/2 tsp Cayenne 2 mL
1 x Chipotle, chopped, or possibly 1 jalapeno, finely minced 1
2 can Plum tomatoes, with juices, pureed or possibly broken up 2 (28 ounce/796 mL)
1 c. Water 250 mL Salt and pepper to taste
8 c. Steamed basmati or possibly other fragrant rice 2 L
1 c. Low-fat yogurt 250 mL
1/4 c. Minced fresh cilantro or possibly parsley 50 mL
1 c. Minced fresh tomatoes 250 mL

1
Rinse beans and soak in plenty of cool water overnight in refrigerator.
2
Rinse and drain beans well and reserve.
3
Pat lamb dry.
4
Combine honey, mustard, rosemary and pepper and spread over lamb.
5
Grill lamb on warm grill for 5 to 8 min per side, till lamb is well seared, or possibly broil for 4 to 5 min per side.
6
Dice into 1/2 inch/1 cm pcs.
7
(Don't worry if lamb is still very rare.)
8
Heat oil in a large Dutch oven.
9
Add in onions and garlic.
10
Cook gently for 10 min, or possibly till onions have wilted.
11
Add in paprika, cumin, chili pwdr, oregano and cayenne and cook for 30 seconds.
12
Add in lamb and beans and coat well with onions.
13
Stir in chipotle, tomato puree and water.
14
Cook, covered, for 2 hrs, or possibly till beans and lamb are almost tender.
15
Remove lid and continue to cook till chili is as thick as you like, about 20 to 30 min.
16
Season with salt and pepper.
17
Serve chili over rice along with toppings.
18
NOTES :makes 8 to 10 servings.
19
Serve over steamed rice, or possibly in flour tortillas with all the toppings.

2512

kcal

Calories

Fat

495

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 c. Dry red kidney beans 500 mL, 1 sm Butterflied leg of lamb, all fat removed (2 lb/1 kg) 1, 2 Tbsp. Honey 25 mL, 1 Tbsp. Dijon mustard 15 mL, and more.

Yes, Barbecued Lamb Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!