Fig and lamb stew
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
In your crock-pot, toss together the figs, lamb, lemon juice, garlic, and salt and pepper to season. Add the stock and set your crock-pot to low and simmer 3-4 hours. Pour the stew into a bowl and stir in the olive oil, balsamic vinegar and chopped herbs. Sprinkle the stew with the toasted almonds and serve with rice.
For Instant Pot: