Not your Irish grandmother'
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
14-ounce can reduced-sodium beef broth
1 2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest
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.
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.
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, tlgs, 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.
Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.
Serves 2
Active Minutes: 40
Total: 40 minutes
To Make Ahead: Prepare through Step 3. Cover and refrigerate for up to 3 days.
Per Serving: 401 calories; 20 g fat (7 9g sat, 10 g mono); 75 mg cholesterol; 27 g carbohydrate; 24 g protein; 4 g fiber; 695 mg sodium; 677 mg potassium.Nutrition Bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).
Taste of Home Everyday light meals
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
14-ounce can reduced-sodium beef broth
1 2 teaspoons cornstarch
2 plum tomatoes, diced
1/4 cup chopped dried figs
2 tablespoons finely chopped, pitted green olives
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest
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.
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.
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, tlgs, 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.
Combine the remaining 1 teaspoon garlic, parsley and lemon zest in a small bowl. Serve the stew topped with the parsley mixture.
Serves 2
Active Minutes: 40
Total: 40 minutes
To Make Ahead: Prepare through Step 3. Cover and refrigerate for up to 3 days.
Per Serving: 401 calories; 20 g fat (7 9g sat, 10 g mono); 75 mg cholesterol; 27 g carbohydrate; 24 g protein; 4 g fiber; 695 mg sodium; 677 mg potassium.Nutrition Bonus: Vitamin C (30% daily value), Zinc (29% dv), Potassium (19% dv), Iron & Vitamin A (15% dv).
Taste of Home Everyday light meals
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