chef Thomas Horner Fig and Lamb Stew
- Prep time 5Min
- Cook time 3Hr
- Technique Braise, Stew
- Meat Lamb
- Cut Shoulder
- Serves 6
Warm up with our cozy Fig and Lamb Stew, filled with succulent lamb and sweet figs. Perfect for a chilly night in!
Ingredients
Chef Thomas Horner’s unique fig and lamb stew is a wonderfully unctuous dish for your crock-pot. Serve the aromatic stew over steamed rice flavored with lemon zest.
Portion size: 8 fl. oz. or 1 cup
Alternate cuts: Lamb shoulder, leg or leftover lamb meat
- 1 pound fresh figs, trimmed and quartered
- 2 pounds Aussie lamb stew meat
- 2 cups beef stock
- 3 tablespoons fresh lemon juice
- 5 garlic cloves, chopped
- ½ cup balsamic vinegar
- ¼ cup olive oil
- ¼ cup fresh herbs, chopped
- 1 cup silvered almonds, toasted
- Salt and pepper to taste
Method
Preparation:
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In your crock-pot, toss together the figs, lamb, lemon juice, garlic, and salt and pepper to season.
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Add the stock and set your crock-pot to low and simmer 3-4 hours.
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Pour the stew into a bowl and stir in the olive oil, balsamic vinegar and chopped herbs.
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Sprinkle the stew with the toasted almonds and serve with rice.
