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Ingredients

• 1 pound  lean ground lamb, (see Kitchen Tip)
• 2 teaspoons  extra-virgin olive oil
• 1/4 cup plus 2 teaspoons  minced garlic, divided
• 1 1/2 teaspoons  herbes de Provence, (see Ingredient Note)
• 1/2 cup  dry red wine
• 2 14-ounce cans  reduced-sodium beef broth
• 2 tablespoons  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

Description

Not Your Irish Grandmother's Stew, This Version Was Inspired By Ingredients Commonly Used In The South Of France: Figs, Green Olives And Herbes De Provence. To Shorten The Cooking Time, We Use Ground Lamb Instead Of Lamb Stew Meat. Serve With Toasted

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