A Taste of Provence: Lamb, Fig, and Olive Stew

March 15, 2013

This delicious lamb stew courtesy of RecipeRehab.com is inspired by flavors of the south of France: figs, green olives and herbes de Provence. Since it uses ground lamb it can be whipped up in just 15 minutes (plus 15 minutes cook time). What a healthy and easy weeknight dinner!

Lamb, Fig, and Olive Stew
Serves 2

8 ounces lamb, ground - lean
1 teaspoon oil, olive, extra virgin
2 tablespoons garlic, minced
1 teaspoon garlic, minced
1 teaspoon herbes de Provence
1/4 cup wine, dry red
14 ounces broth, beef, less sodium
2 teaspoons cornstarch
2 medium tomatoes - diced
1/4 cup figs, dried - chopped
2 tablespoons olives, green, pitted - chopped
1/8 teaspoon pepper, black ground
2 tablespoons parsley, fresh - chopped
1 teaspoon lemon zest

Directions
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.

Nutritional Information (per serving)
Calories: 401
Saturated Fat: 7g
Sodium: 695mg
Dietary Fiber: 4g
Total Fat: 20g
Carbs: 27g
Cholesterol: 75mg
Protein: 24g

 



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