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Ingredients

• 8 ounces  lean ground lamb, preferably leg (see Tips)
• 1 teaspoon  extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon  minced garlic, divided
• 1 teaspoon  herbes de Provence, (see Tips)
• 1/4 cup  dry red wine
• 1 14-ounce can  reduced-sodium beef broth
• 2 teaspoons  cornstarch
• 2   plum tomatoes, diced
• 1/4 cup  chopped dried figs
• 2 tablespoons  finely chopped, pitted green olives , (see Tips)
• 1/8 teaspoon  freshly ground pepper
• 2 tablespoons  chopped fresh parsley
• 1 teaspoon  freshly grated lemon zest

Description

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.

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