Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb instead of lamb stew meat. Serve with toasted focaccia and a tossed salad. Source: EatingWell Magazine, November/December 2008

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Ingredients

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Directions

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  • 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.

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  • 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 ablespoons) in Step 3 to thicken the stew.

Tips

Kitchen tip: It's not always easy to find lean lamb, but it's easy to grind your own. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you. Ingredient note: Herbes de Provence is a blend of aromatic herbs including thyme, rosemary, oregano, marjoram and sometimes lavender and/or aniseed. To make your own, mix equal amounts dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutrition Facts

317 calories; 10.1 g total fat; 2.2 g saturated fat; 77 mg cholesterol; 709 mg sodium. 816 mg potassium; 24.6 g carbohydrates; 3.1 g fiber; 12 g sugar; 27 g protein; 837 IU vitamin a iu; 18 mg vitamin c; 44 mcg folate; 71 mg calcium; 3 mg iron; 59 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2012
great with some additions this was absolutley delicious on a rainy cold night. i added potatoes carrots and celery and served it with challah bread Pros: easy to make Read More
Rating: 5 stars
10/29/2011
This was great. I did change it a bit by adding a little bit of red pepper flakes for a bite and I probably doubled the olives cause I wanted to finish the jar. Also green beans and spinach were on sale so I added them in too making it more of a one pot meal and eliminating the need for a side salad. Next time because there will be a next time I'll do the same. Read More