Posts tagged #lamb sausage

Diana's Verde Chili

Diana's Verde Chili

With fall approaching and cool weather in sight, go ahead and put Diana's Verde Chili on your meal plan for the week; you will probably want to use it again and again throughout the season! This fabulous dish features our farm's lamb sausage. We realize that lamb can sometimes be tricky to cook well. That's why we are here to help! Well actually, that is why the amazing Diana is here and we are lucky to call her friend! Check it out!


  • 12 tomatillos
  • 2 jalapenos
  • Small red onion
  • 2 cloves of garlic minced
  • 1 lb. BF Farms lamb sausage – mild
  • 1/2 cup cooked brown rice


My first mistake was not cooking the brown rice first…so I gladly suggest that you cook the brown rice first. I always learn by trial.

Heat your oven to 450 degrees under a broil setting.  Cut your tomatillos in half. Then take the seeds and membrane out of the jalapenos (or leave them in if you like the extra heat) and cut in half. Peel the onion then slice it in half also.  Put all the veggies on a baking sheet with a lip (jelly roll pan).  Drizzle olive oil on the veggies, and toss with hands coating the veggies well.  Sprinkle with a 2 tsps. of cumin, salt and pepper to taste.  Put into oven and roast/broil for 5-10 minutes.  Keep a constant eye on the veggies, since they can burn quickly.  I like a little char on mine, so the tops looked burnt on mine.  Pull the sheet out and set aside to cool.

In the meantime… start browning the lamb sausage, with the minced garlic and salt/pepper.  While this is going on, toss your roasted veggies into a blender or food processor.  The cooler they are the better this is.  Process until it resembles salsa.  Add this “salsa” to the browned meat along with the cooked rice.  Add enough water to just barely cover the ingredients, put a lid on it and let it simmer over medium heat for about 15 minutes or so.  Serve hot with either shredded cheese or sour cream.  I tried it both ways and loved it.

*A side note – Traditionally, Verde Chili is made with cubed pork, or shredded chicken and doesn’t include rice.  I had the beautiful lamb sausage from BF Farms, and used it instead.  I think it’s just as good, maybe better.*

BF-Farms, LLC, Oklahoma's #1 source for 100% grass-fed beef and lamb.

Posted on September 9, 2015 and filed under Grass-Fed Lamb, Recipes.