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1
Fry two slices of bacon, then set aside bacon and drippings.
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2
In a large bowl, add flour, dried thyme, oregano, basil, pepper, and garlic powder and stir to combine.
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3
Add pieces of lamb to mixture and coat.
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4
In a Dutch oven, warm one tablespoon of oil over medium heat.
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5
Add one half of lamb/flour/herbs mixture and brown meat, then set aside.
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6
Repeat previous step with second half of lamb/flour/herbs mixture.
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7
Return all browned lamb to dutch oven.
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8
Crumble fried bacon into dutch oven and add bacon drippings, onion, carrot, and garlic.
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9
Saute for 2 minutes.
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10
Add wine, stock, rosemary and bay leaf.
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11
Reduce heat to medium low, cover, and simmer for 45 minutes.
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12
Remove rosemary and bay leaf.
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13
Add potato, bell pepper, mushrooms, peas, and corn.
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14
Re-cover and continue to simmer until vegetables are tender, approximately 30 minutes.
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15
Add salt and pepper to taste and serve.
