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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Sat Fat

Serves Prep Time Total Time
2 40 min 40 min



  • 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 Instruction

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.


  • 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: 721mg
  • Exchanges: 1 fruit, 1 vegetable, 4 medium-fat meat, 1 fat
  • Carbohydrate Servings: 1 1/2