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Lamb, Fig & Olive Stew

November/December 2008

Your rating: None Average: 4.2 (15 votes)

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.



READER'S COMMENT:
"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...
Lamb, Fig & Olive Stew Recipe

2 Reviews for Lamb, Fig & Olive Stew

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

easy to make
Comments
11/10/2010
Anonymous

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.

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