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Ingredients

• 8 ounces lean ground lamb, preferably leg
• 1 teaspoon extra-virgin olive oil
• 2 tablespoons plus 1 teaspoon minced garlic, divided
• 1 teaspoon herbes de Provence (see Note)
• 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 Tip)
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon freshly grated lemon zest

Description

Lamb, Fig & Olive Stew - The Huffington Post

Kitchen Daily