chef Thomas Horner Fig and lamb stew

  • Prep 5Min
  • Cook 3Hr
  • Style ,
  • Meat
  • Cut
  • Serves 6

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.