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.
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.
about 1 1/2 cups
317 calories; protein 27g; carbohydrates 24.6g; dietary fiber 3.1g; sugars 11.8g; fat 10.1g; saturated fat 2.2g; cholesterol 76.9mg; vitamin a iu 837IU; vitamin c 18.1mg; folate 43.5mcg; calcium 70.7mg; iron 3.2mg; magnesium 58.5mg; potassium 815.7mg; sodium 708.8mg; thiamin 0.2mg.