Fig & Lamb Stew
Sweet figs and savory lamb are a perfect match! This simple stew recipe uses a slow cooker for the hands-off long simmer. Then, fresh herbs, balsamic vinegar and olive oil finish the dish. Serve with rice or crusty bread.
| Serving Size | 6 |
|---|---|
| Cook Time | 3 - 4 |
Ingredients
- 2 pounds lamb cubes
- 1 pound fresh figs, trimmed and quartered
- 2 cups beef stock
- 3 tablespoons lemon juice
- 5 garlic cloves, chopped
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup fresh herbs, chopped
- 1 cup slivered almonds, toasted
- Salt and pepper to taste
Preparation
- In a crock-pot, toss together the figs, lamb, lemon juice, garlic, salt and pepper to taste.
- Add the stock and set cooker to low and simmer 3 to 4 hours until meat is tender.
- Pour the stew into a bowl and stir in the olive oil, balsamic vinegar and chopped herbs. Sprinkle the stew with the toasted almonds.
Fig & Lamb Stew
Sweet figs and savory lamb are a perfect match! This simple stew recipe uses a slow cooker for the hands-off long simmer. Then, fresh herbs, balsamic vinegar and olive oil finish the dish. Serve with rice or crusty bread.
6
Cook: 3 - 4
Preparation
- In a crock-pot, toss together the figs, lamb, lemon juice, garlic, salt and pepper to taste.
- Add the stock and set cooker to low and simmer 3 to 4 hours until meat is tender.
- Pour the stew into a bowl and stir in the olive oil, balsamic vinegar and chopped herbs. Sprinkle the stew with the toasted almonds.
Ingredients
- 2 pounds lamb cubes
- 1 pound fresh figs, trimmed and quartered
- 2 cups beef stock
- 3 tablespoons lemon juice
- 5 garlic cloves, chopped
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup fresh herbs, chopped
- 1 cup slivered almonds, toasted
- Salt and pepper to taste
