Lamb, Fig, & Olive Stew from Eating Well

This recipe appeared in the Nov/Dec 2008 issue of Eating Well magazine. The original recipe was written to serve 4, so I’m not sure why the online version was cut to 2. No matter, you can double this recipe and end up with the right proportions; just add a little more cornstarch.

I chose to use a leg cut instead of ground lamb, so I pre-cooked it for several hours in my crock pot. The meat fell apart and the little fat there was peeled right off by the time I was ready to assemble the stew. The added benefit was that I could use lamb stock instead of beef stock! I highly recommend doing this if you can manage it…not counting the time the meat was in the pot (and I was off doing other things!), this meal clocked in as a thirty minute meal easily.