Lamb-O Leap Chili
We gotta admit, we love the Lambeau Leap. Don’t you just wanna do that? This week we’re honoring
that ever-so-clever vertical hurdle with a phenomenal lamb ragout-style chili, served over orzo pasta
with an apple and mint relish that’s refreshing and a little spicy.

Level of Difficulty:  Medium

Serves 4.

2 tablespoons olive oil
2 lbs. boneless leg of lamb roast, cut into very small dice
6 cloves garlic, minced
1 onion, diced
2 teaspoons oregano
1 teaspoon cumin
1 tablespoon chili powder
½ teaspoon cinnamon
½ teaspoon cayenne pepper
1 cup zinfandel or other dry, fruity, red wine
2 cups chicken broth
1 teaspoon coarse salt
½ teaspoon black pepper
1 (6 oz.) can no-salt tomato paste

Green and Gold Salsa:
1 golden delicious apple, diced finely
Juice of 1 lemon
Juice of 1 orange
1 jalapeno, seeded and minced
1 small bunch of mint, minced
1 tablespoon sugar
¼ teaspoon coarse salt

Heat the olive oil in a large stockpot over medium high heat. Brown the lamb in the olive oil. Add the
garlic and onion and cook for 5 minutes, stirring occasionally. Add the oregano, cumin, chili powder,
cinnamon, cayenne, red wine, chicken broth, salt, pepper and tomato paste. Stir well and bring mixture
to a boil. Reduce heat and simmer for 45 minutes.

Make the salsa: In a small bowl, combine apple, lemon juice, orange juice, jalapeno, mint, salt and
pepper. Mix well. Serve with cooked orzo and top with Green and Gold Salsa.

Special Teams:
Cooked orzo pasta
Feta cheese