by Chef Gavan Murphy
Lamb & Fig StewRemember my post a couple weeks (Roast Chicken with Apricot and Rosemary Glaze) back when I mentioned certain foods go hand in hand, like mint and lamb, apple and pork, apricots and chicken? Here’s another great combo—figs and lamb. Not quite your grandmother’s Irish stew but the sweet and savory tastes are just brilliant together.
The beauty about figs is that they add sweetness without adding any fat. They are fat-free, sodium-free and, like other plant foods, cholesterol-free. Figs provide more fiber than any other common fruit or vegetable and are a good source of potassium, a mineral that helps to control blood pressure.
I thought the flavor of the figs blended really well not only with the lamb but with the tomatoes as well. This dish has tons of flavor so I think you’ll definitely enjoy it.
Lamb & Fig Stew
Ingredients
3 lbs boneless leg of lamb - cubed
3 tbsp olive oil
2 cups white flour
1 tsp salt
½ tsp black pepper
1 cup red wine
1 28oz can chopped tomatoes
1½ tsp herbs de Provence
½ cup fresh figs, chopped
2 garlic cloves
1 qt low-sodium beef broth
¼ tsp freshly ground pepper
¼ cup chopped fresh parsley
2 tsp lemon zestEgg Noodles
Directions
Preheat oven to 350F (180C) if using a Dutch oven
1. Preheat a large non-stick pan.
2. Mix the flour with the S&P.
3. Add olive oil to pan.
4. Dredge the lamb in the flour in batches, shake off excess.
5. Sauté the lamb for 2-3 minutes per batch until golden brown.
6. After searing, remove to a colander and drain.
7. After each batch, wipe out pan with a paper towel and add in an additional tbsp of olive oil.
8. Repeat until all lamb is seared.
9. Meanwhile heat a large Dutch oven or soup pot over medium heat.
10. Add lamb along with all remaining ingredients EXCEPT parsley and lemon zest.
11. Bring to a boil and stir to combine.
12. Once boiling cover and place in preheated oven if using the Dutch oven, otherwise cook on stovetop in soup pot.
13. Cook in oven for 1 hour, approx OR for 2 -2 ½ hours on stovetop on medium-low heat, stirring occasionally.
14. Before serving stir in chopped parsley and lemon zest.
Serve as is in a soup bowl or over noodles.
Check back next week for another Irish recipe!
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