Lamb, Fig & Olive Stew

Lamb, Fig & Olive Stew

Provided by: EatingWell

40 mins total 0 mins prep 401 calories/serving Full Screen

Servings

Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

Ingredients

• 8 ounces lean ground lamb, preferably leg
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon minced garlic, divided
• 1 teaspoon herbes de Provence (see Note)
• 1/4 cup dry red wine
• 1 14-ounce can reduced-sodium beef broth
• 2 teaspoons cornstarch
• 2 plum tomatoes, diced
• 1/4 cup chopped dried figs
• 2 tablespoons finely chopped, pitted green olives (see Tip)
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon freshly grated lemon zest

Directions

• 1. Heat a large saucepan over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer the lamb to a sieve set over a bowl to drain; discard the fat.
• 2. Wipe out the pan; add oil and heat over medium-high. Add 2 tablespoons garlic and herbes de Provence and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.
• 3. Stir together broth and cornstarch in a small bowl. Add to the pan, increase heat to high, and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, until the tomatoes have broken down, about 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.
• 4. Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.
• Note: To make your own herbes de Provence, mix equal proportions dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
• Tip: Small amounts of olives can be purchased from bulk bins and salad bars.

• Filed under:
• Lamb,
• French,
• Easy,
• Healthy,
• Low Calorie,
• Dinner,
• Entertaining

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