Navarin of Lamb

Ingredients

• 3 lbs. boned and trimmed leg of lamb, cut into 2" cubes
• 2 tbsp. olive oil
• 2 tbsp. tomato paste
• 2 garlic cloves, peeled and sliced
• 2 tbsp. flour
• 3 cups chicken stock
• 1 cup white wine
• 15 fresh thyme sprigs
• 2 dried bay leaves
• 16 Yukon Gold potatoes, halved
• 12 small carrots, peeled
• 1 bunch spring onions,ends trimmed
• 2 cups fresh or frozen peas

Instructions

Brown the lamb on all sides in Le Crueset or large Dutch Oven in olive oil. Set aside. Add tomato paste and garlic and stir for 2 minutes. Add flour and stir for 1 minute. Slowly add stock and stir to avoid flour lumps. Add wine, thyme and bay leaves and return lamb to pot. Simmer for an hour. Add potatoes, scallions and carrots and cook for another 30 minutes. Add peas and cook for 5 minutes.

Serve with crusty bread.