Lamb Chili Bolognese with Whipped Goat Cheese
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Lamb Chili Bolognese with Whipped Goat Cheese

Lamb Chili Bolognese with Whipped Goat Cheese

A fresh and innovative take on chili pairs lamb with spices that complement its sweet, mild flavor. Combined with macaroni, this winner in the Neighborhood to Nation™ Recipe Contest West Region finishes the dish with a fresh Mountain High™ Yoghurt-goat cheese topping that adds to the comfort food appeal.

Servings: 8 servings (1 serving = 1 3/4 cups)
Whipped Goat Cheese
INGREDIENT
WEIGHT
MEASURE
Goat cheese
8 oz
1 cup
Mountain High™ Original Plain Yoghurt (00160)
4 oz
1/2 cup
Lemon juice, fresh
2 tsp
Sauce
INGREDIENT
WEIGHT
MEASURE
Olive oil
1/4 cup
Ground lamb
1 lb
Celery, small diced
2 oz
1/2 cup
Carrots, peeled, small diced
3 oz
1/2 cup
Yellow onion, small diced
3 oz
1/2 cup
Red bell pepper, small diced
3 oz
1/2 cup
Garlic, fresh, finely chopped
2 Tbsp
Fennel seeds
2 Tbsp
Chili powder
3 Tbsp
Smoked paprika
1 Tbsp
Cumin, ground
2 tsp
Coriander, ground
2 tsp
Whole peeled tomatoes, canned, cut in 4 pieces
1 lb 1.00 oz
2 cups
Tomato sauce
1 lb 2.00 oz
2 cups
Chicken broth, low sodium
4 oz
1/2 cup
Kosher salt
1 1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Macaroni, cooked, warm
2 lb 7.00 oz
8 cups
Frozen peas, thawed
2.50 oz
1/2 cup
Lemon zest
1 Tbsp
Parmesan cheese, grated
1/2 cup
Basil leaves, fresh
8 each
Cilantro sprigs, fresh
8 each
Whipped Goat Cheese
  1. Add goat cheese, yoghurt and lemon juice to mixer bowl fitted with paddle attachment.
  2. Mix 1-2 minutes on medium speed until smooth.
  3. Cover and refrigerate until needed.
Sauce
  1. Heat 2 Tbsp olive oil in large skillet over medium high heat; add lamb and cook 5-6 minutes, stirring frequently until evenly browned.
  2. Remove lamb from skillet onto paper towel-lined plate.
  3. Add remaining 2 Tbsp oil in large saucepot; add celery, carrots, onions, bell peppers, garlic and fennel seeds.
  4. Cook over medium high heat until onions begin to soften, about 4-5 minutes; stir in lamb, chili powder, paprika, cumin and coriander.
  5. Stir in tomatoes, tomato sauce, broth and salt then reduce heat to low; simmer 10 minutes.
Finishing
  1. Add hot macaroni and peas into sauce; cook an additional 5 minutes on low until thoroughly heated.
  2. Serve 1 1/2 cups into individual bowls; top with #20 scoop (1.5 oz) Whipped Goat Cheese, 1 Tbsp Parmesan cheese, a sprinkle of lemon zest, a torn basil leaf and a torn cilantro sprig.

  • Use 16 oz dry macaroni to get 2 lb 7 oz cooked. Spread Whipped Goat Cheese along wall of pasta bowl before adding lamb chili mixture for an alternate serving presentation.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 3/4 cups
Calories
600
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
1180mg
49%
Total Carbohydrate
57g
19%
Dietary Fiber
8g
32%
Sugars
8g
Protein
29g
Vitamin A
100%
100%
Vitamin C
25%
25%
Calcium
30%
30%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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