chef Thomas Horner Fig and lamb stew

  • Prep time 5Min
  • Cook time 3Hr
  • Technique Braise, Stew
  • Meat Lamb
  • Cut Shoulder
  • 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 Cbeef stock
3 Tbsp fresh lemon juice
5 garlic cloves, chopped
½ C balsamic vinegar
¼ C olive oil
¼ C fresh herbs, chopped
1 C 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:

  • For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
  • All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
  • For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
  • Braised meats become more flavorful if allowed to cool in their own juices overnight.