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.
Serving Size: 1 1/2 cups
306 calories; protein 24.4g; carbohydrates 23.5g; dietary fiber 3.1g; sugars 11.8g; fat 10.6g; saturated fat 2.4g; cholesterol 69.3mg; vitamin a iu 837IU; vitamin c 18.1mg; folate 34.2mcg; calcium 69.7mg; iron 2.7mg; magnesium 46.8mg; potassium 734.7mg; sodium 695.8mg; thiamin 0.1mg.