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Ingredients

• 2-3 pounds of 1 inch lamb cubes, from leg, shoulder or breast.
• Canola oil
• 1 quart chicken stock
• Tomato paste
• Flour
• Thyme, fresh, 1/2 bunch
• Bay leaf
• Garlic, one clove, chopped
• Baby turnips, quartered
• Pearl onions
• Small (marble sized) potatoes
• Carrots
• Tomatoes, cherry, or regular ones cut up
• English peas
• Other early spring vegetables
• Creme Fraiche

Description

Wonderful Spring Lamb And Vegetable Stew That Defies Stew Stereotypes. This Is A Remarkably Light And Fresh Celebration Of The Best Spring Foods. Unlike Winter Stews (tasty, But…

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