Make when new potatoes, baby carrots, and tiny tender peas are available.
Yield:
Serves 4-6Ingredients
4 tablespoons butter
3 pounds boned lamb shoulder, cut into 1-inch cubes
2 tablespoons flour
1 clove garlic, minced
1 sprig rosemary
1 bay leaf
3 sprigs parsley
1/2 cup dry white wine
3 cups beef stock
12 small, whole new potatoes, unpeeled
12 baby carrots, peeled
12 small, whole white onions
1 cup fresh peas
1/2 cup boiling water
Salt and pepper to taste
Instructions
Preheat oven to 325 degrees. Melt butter in skillet and brown lamb over low heat. Place browned meat in oven-proof casserole. Over low heat sprinkle flour over lamb and stir gently until blended. Add garlic, rosemary, bay leaf, and parsley. Pour in wine and stock, stirring to form a smooth sauce. Cover casserole and simmer in oven 1 hour. Add potatoes, carrots, and onions to stew (make sure there is ample liquid; add more stock if necessary to cover vegetables) and cook 30 minutes longer. As vegetables cook, place peas in small saucepan, add boiling water and simmer, covered, 5 minutes. (Don’t cook the peas any longer or they will lose their lovely color.) Drain, add to stew, season with salt and pepper, and serve.
