Lamb Stew with Veggies

Recipe courtesy wholefoods.com

Ingredients

1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds lamb stew meat, cut into 2-inch chunks
2 tablespoons extra virgin olive oil
1 cup white wine
2 sprigs rosemary
2 sprigs oregano
2 cups baby carrots, halved
2 cups small new red potatoes, halved
1 cup fresh English peas or frozen green peas, thawed
1/4 cup chopped green onions

Method

Combine flour, salt and pepper in a large bowl. Add lamb and toss to coat well. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 11/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in the peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

**My variation: I vary the veggies I use in this recipe, and I make sure to cut the lamb into pieces after I remove all the visible fat** I love the taste of lamb and rosemary :)  **

Recipe