- 8 ounces lean ground lamb, preferably leg (see Tips)
- 1 teaspoon extra-virgin olive oil
- 2 tablespoon minced garlic, divided
- 1 teaspoon herbes de Provence, (see Tips)
- 1/4 cup dry red wine
- 1 14-ounce c reduced-sodium beef broth
- 2 teaspoons cornstarch
- 2 plum tomatoes, diced
- 1/4 cup chopped dried figs
- 2 tablespoon finely chopped, pitted green olives, (see Tips)
- 1/8 teaspoon freshly ground pepper
- 2 tablespoon 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.
- Serving: Per serving
- Calories: 313
- Carbohydrates: 23g
- Fat: 10g
- Protein: 28g
- Dietary Fiber: 3g
- Saturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 73mg
- Potassium: 701mg
- Sodium: 725mg
- Exchanges: 1 fruit, 1 vegetable, 4 medium-fat meat, 1 fat
- Carbohydrate Servings: 1 1/2