Lamb And Vegetable Stew Italiano

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 lbs lamb chops, boneless, 4, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 1/2 onion, medium, chopped
• 2 stalks celery, thinly sliced
• 1 green bell pepper, chopped
• 1 tablespoon garlic, chopped
• 1 zucchini, medium, halved lengthwise, cut into 1/2-inch slices
• 1 cup canned tomato, diced
• 14 1/2 ounces canned low sodium chicken broth
• 1 tablespoon fresh basil, torn
• 2 teaspoons fresh oregano, chopped
• salt
• pepper

Recipe

• 1 combine bake mix, salt and pepper in a plastic bag. add lamb pieces and shake to coat. set aside.
• 2 heat 1 tablespoon oil in a large saucepot or dutch oven over medium-high heat. add onion, celery and green pepper. sauté for 5 minutes, until vegetables are softened. add garlic and sauté for another 30 seconds. transfer vegetables to a bowl and set aside.
• 3 wipe down pot. heat remaining oil over medium-high heat. sauté lamb on all sides, until golden brown, about 5 minutes.
• 4 return sautéed vegetables to pot. add zucchini, tomatoes and broth and bring to a boil. reduce heat and simmer 10 minutes, until lamb is tender. stir in basil and oregano, season with salt and pepper, and serve.