Ingredients

• 1 pound lean ground lamb, (see Kitchen Tip)
• 2 teaspoons extra-virgin olive oil
• 1/4 cup plus 2 minced garlic, divided
• 1 1/2 teaspoons herbes de Provence, (see Ingredient Note)
• 1/2 cup dry red wine
• 2 14-ounce c reduced-sodium beef broth
• 2 tablespoon cornstarch
• 4 plum tomatoes, diced
• 1/2 cup chopped dried figs
• 1/4 cup finely chopped pitted green olives
• 1/4 teaspoon freshly ground pepper
• 1/4 cup chopped fresh parsley
• 2 teaspoons freshly grated lemon zest

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Cooking Directions

Step 1

Heat a Dutch oven over medium heat. Add lamb and cook, breaking up with a wooden spoon, until browned, 4 to 6 minutes. Transfer to a sieve set over a bowl to drain; discard the fat.

Step 2

Wipe out the pan; add oil and heat over medium-high heat. Add 1/4 cup 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, 1 to 2 minutes.

Step 3

Combine broth and cornstarch in a small bowl. Add to the pan, increase the heat to high and bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper; return to a simmer, stirring often. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. Add the reserved lamb and cook, stirring occasionally, until heated through, about 2 minutes.

Step 4

Combine the remaining 2 teaspoons garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture. Serves Two Variation: Halve all the ingredients except the cornstarch. Prepare the recipe in a large saucepan instead of a Dutch oven and use 2 teaspoons cornstarch (instead of 2 ablespoons) in Step 3 to thicken the stew.