Lamb, Fig, and Olive Stew

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.

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.

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.

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

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.

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%).