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1
Preheat the oven to 375F.
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2
Season the lamb liberally with salt and pepper, then dredge it lightly in the flour.
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3
Heat the olive oil in a lidded large deep skillet or flameproof casserole over medium-high heat.
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4
When the oil is shimmering, add the lamb (working in batches, if necessary) and brown evenly on all sides, 10 to 15 minutes.
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5
Remove the meat from the pan and discard the fat.
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6
(You can also do the initial browning in the oven; see the headnote for Lamb Pilaf with Cinnamon, page 412.)
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7
Return the pan to the stove and add the butter, onion, carrots, and celery (you can add the garlic at this stage if you want a stronger garlic flavor in the dish).
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8
Cook over medium heat, stirring, until the vegetables soften and just begin to color, about 10 minutes.
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9
Squeeze the orange juice into the pan, scraping to get all the browned bits off the bottom of the pan, then add the meat, garlic, and thyme.
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10
Stick the clove through one of the halves of the juiced orange, reserving the other; add it and enough stock to barely cover the contents of the pan.
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11
Bring to a boil, then lower the heat and reduce to a simmer.
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12
Cover and transfer to the oven.
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13
Check the pan after 10 minutes to make sure it isnt boiling; if it is, lower the heat to 300F.
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14
Cook for an hour or more, as necessary, until the meat is tender and the liquid in the pan has reduced slightly.
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15
Remove the pan from the oven and transfer the braised meat to a platter or cutting board to rest.
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16
Strain the sauce, pressing on the vegetables to extract as much liquid as possible, then put the sauce in a pan on the stove and reduce it over high heat until thickened considerably.
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17
Discard the vegetables and the orange half.
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18
Warm the peas and potatoes in the sauce briefly, then divide them and the lamb among 4 serving plates.
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19
Pour the sauce through a strainer over each of the 4 portions.
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20
Zest the remaining half of the juiced orange and garnish each plate with a pinch of the zest.
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21
Serve immediately.
