-
1
Season flour with salt and pepper.
-
2
Lightly dust lamb with flour.
-
3
Heat 2 tablespoons of oil in large skillet equipped with cover and sear lamb over medium-high heat until golden.
-
4
Do not crowd meat in skillet.
-
5
Remove browned lamb to dish, lower heat and saute onion and garlic in skillet until soft but not browned.
-
6
Return lamb and any accumulated juices to skillet and add wine, chicken stock, rosemary and lemon zest.
-
7
Cover and simmer over low heat for 20 minutes.
-
8
Melt butter in another skillet and toss potatoes in it over medium heat until they become golden.
-
9
Remove potatoes, draining well and leaving as much of butter as possible in skillet.
-
10
Add potatoes to skillet with lamb, season with salt and pepper to taste and continue cooking, covered, for 45 minutes until potatoes are tender.
-
11
Lamb should also be tender by this time.
-
12
When potatoes are just tender, add peas to skillet and cook for 10 minutes longer.
-
13
Meanwhile, toss scallions over medium heat in butter remaining in skillet from potatoes.
-
14
Cook until scallions are tender but still bright green.
-
15
Add to stew along with parsley, reseason with salt and pepper as necessary and serve.
