Lamb Fig Olive Stew
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)
- ½ cup dry red wine
- 2 14-ounce cans reduced-sodium beef broth
- 2 tablespoons cornstarch
- 4 plum tomatoes, diced
- ½ cup chopped dried figs
- ¼ cup finely chopped pitted green olives
- ¼ teaspoon freshly ground pepper
- ¼ cup chopped fresh parsley
- 2 teaspoons freshly grated lemon zest
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