Ingredients

• 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

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.