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1
Dry lamb with paper towels and sprinkle generously with salt and pepper.
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2
Heat 2 tablespoons oil in a Dutch oven or other large, heavy-bottomed pot over medium-high heat until hot but not smoking.
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3
Add the lamb in batches, making sure the pan is not crowded, and brown well.
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4
Remove lamb cubes to a platter as they are browned.
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5
Pour off fat or, if necessary, add oil so you have about 2 tablespoons total.
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6
Add onions and cook, stirring occasionally, until nicely browned, 10 to 12 minutes.
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7
Add tomato paste and cook, stirring frequently, for another 2 minutes.
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8
Put meat and any accumulated juices back into the pan and add enough chicken stock to cover meat.
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9
Bring to a boil, then skim any film off the top, reduce heat to medium-low so the liquid is at a slow simmer, cover and cook until lamb is tender, 1 1/2 to 2 hours.
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10
Meanwhile, heat 1 tablespoon oil in a saute pan over medium-high heat until hot but not smoking.
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11
Add peach quarters and cook, stirring occasionally, until lightly browned, about 5 minutes.
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12
Add peaches to stew along with verjuice, and continue to cook, covered, until the peaches are very soft but not disintegrated, about 20 minutes.
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13
Add mint, adjust seasoning as necessary, and serve.
