Instructions: Cut lamb into 2-inch to 3-inch cubes. Season with salt and pepper and dust with flour. In a Dutch oven, heat oil over medium-high heat until smoking. Add lamb pieces 4 at a time and cook until deep golden-brown on all sides. Continue until meat is finished, removing pieces to a plate.

Add garlic and onion to Dutch oven and cook until golden brown, 8 to 10 minutes. Roll browned pieces of lamb into flour again and add to pan. Add tomatoes, thyme and veal stock and bring to a boil. Lower heat to simmer and cook 30 minutes. Add scallions, carrots, turnips and cook 30 more minutes. Turn heat up slightly and add peas. Cook 3 minutes more and serve with Slow Roasted Onions With Lavender And Thyme.

This recipe yields 4 servings as a main course.

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