Lamb, Fig & Olive Stew for Two

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Lamb, Fig & Olive Stew for Two

Lamb, Fig & Olive Stew for Two

Not your Irish grandmother’s stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

Serves 2

Prep Time 40 min

Total Time 40 min.

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

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.


Comments