Lamb Navarin

• 2 lamb breasts, about 3 pounds total
• 2 tablespoons all-purpose flour
• 1 large onion, cut into 1-inch pieces (1 1/2 cups)
• 8 cloves garlic, peeled and sliced thin (3 tablespoons)
• 3 cups water
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon herbes de Provence or Italian seasonings
• 1 1/2 pounds potatoes, peeled and cut into 2-inch chunks
• 3/4 pound carrots, peeled and cut into 2-inch sticks
• 1 package (10 ounces) frozen baby peas
• 2 tablespoons chopped parsley

1. Cut the lamb between the rib bones into strips about 1 1/2 inches wide.
2. You should have about 14 pieces.
3. In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides.
4. Remove the lamb to a plate and pour out and discard the fat.
5. (You may have 1 cup of fat.)
6. Return the meat to the pot, sprinkle it with the flour, and mix well.
7. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil.
8. Cover, reduce the heat to low, and cook for 30 minutes.
9. Add the potatoes and carrots, and cook, covered, for 20 minutes.
10. Then, stir in the peas, and cook, covered, for 5 additional minutes.
11. To serve, spoon the navarin onto individual plates and sprinkle with the parsley.

lamb breasts, flour, onion, garlic, water, salt, freshly ground black pepper, herbes, potatoes, carrots, peas, parsley

Taken from cooking.nytimes.com/recipes/3284 (may not work)