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1
Preheat oven to 325 degrees F.
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2
Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour.
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3
While the lamb is marinating, blanch the potatoes and carrots.
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4
In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray.
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5
Cook the carrots for 2 or 3 minutes and reserve with the potatoes.
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6
Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke.
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7
While the oil is heating, remove the lamb from the marinade and season with salt and pepper.
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8
Sprinkle the lamb with the flour and toss to coat.
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9
Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side.
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10
Remove to a plate.
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11
Repeat with remaining lamb.
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12
Carefully place the potatoes and carrots in the pan used for the lamb.
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13
(The olive oil will have lots of flavor from the lamb.)
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14
Season with salt and pepper and saute until lightly caramelized, about 4 minutes.
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15
Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side.
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16
Transfer to a platter or large plate so that they can be spread out in a single layer.
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17
Pour off and discard the residual oil in the pan.
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18
With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock.
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19
Bring to a simmer and reduce again by half.
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20
Add the seared lamb to the pan and gently toss to incorporate with the pan sauce.
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21
Adjust seasoning with salt and pepper, to taste.
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22
In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary.
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23
Cover then place in the pre-heated oven for 45 minutes.
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24
Add the potatoes, carrots and spring onions to the stew.
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25
Mix carefully to incorporate.
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26
Add a little stock or water, if necessary, to keep the stew moistened.
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27
Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes.
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28
Stir in the parsley and lemon zest.
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29
Taste and add salt and fresh ground pepper if needed.
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30
Serve directly from the baking dish.
