Lamb, Fig & Olive Stew for Two
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.
- 8 ounces lean ground lamb, preferably leg (see Tips)
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons plus 1 teaspoon minced garlic, divided
- 1 teaspoon herbes de Provence, (see Tips)
- 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 Tips)
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
- 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.
- 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.
- 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.
- Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.
Tips & Notes
- Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 3 days.
- Tip: It's not always easy to find lean lamb, but it's easy to grind your own in a food processor. 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: 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.
Per serving: 313 calories; 10 g fat (2 g sat, 5 g mono); 73 mg cholesterol; 23 g carbohydrates; 28 g protein; 3 g fiber; 725 mg sodium; 701 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 fruit, 1 vegetable, 4 medium-fat meat, 1 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique