Navarin d'agneau, French spring lamb stew

Steps

1. 1

   Cut the lamb into large chunks. Brown them in a heavy pot with the olive oil, working in batches so the meat colors properly.

2. 2

   Add the sliced onion and garlic and cook for 3 minutes. Sprinkle in the flour, add the tomato paste, and stir well.

3. 3

   Pour in the stock, add the thyme, season with salt and pepper, and simmer covered over low heat for 60 minutes.

4. 4

   Add the carrots, turnips, and potatoes. Continue cooking for about 25 minutes, until the lamb is tender and the vegetables are cooked through.

5. 5

   Stir in the peas for the final 5 minutes of cooking.

6. 6

   Adjust the seasoning and serve in warm bowls with the sauce reduced to a glossy finish.