• 4servings
  • 45minutes
  • 317calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B6, B9, B12, C, D
MineralsZinc, Copper, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) lean ground lamb (see Tips & Techniques)

  2. 2 teaspoon(s) extra-virgin olive oil

  3. 1/4 cup(s) minced garlic , divided

  4. 2 teaspoon(s) minced garlic

  5. 1 1/2 teaspoon(s) herbes de Provence (see Tips & Techniques)

  6. 1/2 cup(s) dry red wine

  7. 2 can(s) (14-ounces) reduced-sodium beef broth

  8. 2 tablespoon(s) cornstarch

  9. 4 plum tomatoes , diced

  10. 1/2 cup(s) chopped dried figs

  11. 1/4 cup(s) finely chopped pitted green olives

  12. 1/4 teaspoon(s) freshly ground pepper

  13. 1/4 cup(s) chopped fresh parsley

  14. 2 teaspoon(s) freshly grated lemon zest

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer to a sieve set over a bowl to drain; discard the fat.

  2. Wipe out the pan; add oil and heat over medium-high heat. Add 1/4 cup 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, 1 to 2 minutes.

  3. Combine broth and cornstarch in a small bowl. Add to the pan, increase the heat to high and bring to a simmer, stirring constantly. Add tomatoes, figs, olives, and pepper; return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

  4. Combine the remaining 2 teaspoons garlic, parsley, and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.

  5. Serves Two Variation: Halve all the ingredients except the cornstarch. Prepare the recipe in a large saucepan instead of a Dutch oven and use 2 teaspoons cornstarch (instead of 2 tablespoons) in Step 3 to thicken the stew.

  6. Carb Servings: 1 fruit, 1 vegetable, 4 medium-fat meat, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Zinc (32% daily value), Vitamin C (30%), Potassium (20% dv), Iron (17% dv), Vitamin A (15%).


Send feedback