Lamb and Vegetable Stew

Description
Chockful of tender lamb, this hearty stew is a delicious departure from the standard beef version. Lamb stew meat is tasty, inexpensive and underused—at least on this side of the Atlantic.

Ingredients
1/2 cup Atkins Quick Quisine™ Bake Mix 1 teaspoon salt 1/2 teaspoon pepper 2 pounds lamb stew meat 2 tablespoons olive oil 2 garlic cloves, passed through a press 1 teaspoon dried oregano 1 (14 1/2-ounce) can diced tomatoes 1/2 cup water 1 tablespoon red wine vinegar 1 packet sugar substitute 2 cups green beans, cut into 1-inch pieces 2 small yellow squash or zucchini, cut into 1-inch pieces

Directions
1. Combine bake mix, salt and pepper in a shallow bowl. Dredge lamb pieces in mixture. In a large Dutch oven or pot with a tight-fitting lid, heat oil over medium heat. Brown lamb in batches; transfer to a plate. 2. Add garlic and oregano to Dutch oven and cook, stirring, for 1 minute. Return lamb and accumulated juices to Dutch oven. Add tomatoes, water, vinegar and sugar substitute. Bring to a boil; reduce heat to low, and simmer until lamb is almost tender, 1 hour and 15 minutes. 3. Add green beans and squash to Dutch oven; mix well. Cook, partially covered, until vegetables are tender, 15 minutes.