Springtime Lamb Stew

• 1 tablespoon flour
• Salt and freshly ground black pepper
• 2 pounds lamb shoulder cut into pieces about 1 by 2 inches (with some bone)
• 2 tablespoons cooking oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/2 teaspoon rosemary
• 1/2 teaspoon grated lemon zest
• 1 tablespoon butter
• 12 small whole new potatoes, peeled
• 1 cup fresh green peas
• 13 cup chopped scallions
• 1 tablespoon minced parsley

1. Season flour with salt and pepper.
2. Lightly dust lamb with flour.
3. Heat 2 tablespoons of oil in large skillet equipped with cover and sear lamb over medium-high heat until golden.
4. Do not crowd meat in skillet.
5. Remove browned lamb to dish, lower heat and saute onion and garlic in skillet until soft but not browned.
6. Return lamb and any accumulated juices to skillet and add wine, chicken stock, rosemary and lemon zest.
7. Cover and simmer over low heat for 20 minutes.
8. Melt butter in another skillet and toss potatoes in it over medium heat until they become golden.
9. Remove potatoes, draining well and leaving as much of butter as possible in skillet.
10. Add potatoes to skillet with lamb, season with salt and pepper to taste and continue cooking, covered, for 45 minutes until potatoes are tender.
11. Lamb should also be tender by this time.
12. When potatoes are just tender, add peas to skillet and cook for 10 minutes longer.
13. Meanwhile, toss scallions over medium heat in butter remaining in skillet from potatoes.
14. Cook until scallions are tender but still bright green.
15. Add to stew along with parsley, reseason with salt and pepper as necessary and serve.

flour, salt, lamb shoulder, cooking oil, onion, garlic, white wine, chicken stock, rosemary, lemon zest, butter, new potatoes, fresh green peas, scallions, parsley

Taken from cooking.nytimes.com/recipes/5161 (may not work)