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Lamb And Vegetable Stew


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  • 1/2 cup Atkins Bake Mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds lamb stew meat
  • 2 tablespoons olive oil
  • 2 garlic cloves pressed
  • 1 teaspoon dried oregano leaves
  • 1 can diced tomatoes
  • 1/2 cup water
  • 1 tablespoon red wine vinegar
  • 1 packet sugar substitute
  • 2 cups green beans cut 1" pieces
  • 2 small yellow squash or zucchini cut 1" pieces


Servings 6


Step 1

Mix bake mix, salt, and pepper in a plate. Dredge lamb pieces in mixture. In a large Dutch oven or pot with cover, heat oil over medium heat. Brown lamb in batches; transfer to a plate.

Add garlic and oregano to Dutch oven, cook 1 minute, stirring. 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 1 hour 15 minutes, until lamb is almost tender.

Add green beans and squash to Dutch oven; mix well. Cook, partially covered, 15 minutes, until vegetables are tender.

This recipe yields 6 servings.

Carbohydrates: 9.5 grams
Net Carbs: 6 grams
Fiber: 3.5 grams
Protein: 40.5 grams
Fat: 15.5 grams
Calories: 363

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