A Taste of Provence: Lamb, Fig, and Olive Stew
By: Sheri Wetherell
Published: 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