Make when new potatoes, baby carrots, and tiny tender peas are available.
Preheat oven to 325 degrees. Melt butter in skillet and brown lamb over low heat. Place browned meat in oven-proof casserole. Over low heat sprinkle flour over lamb and stir gently until blended. Add garlic, rosemary, bay leaf, and parsley. Pour in wine and stock, stirring to form a smooth sauce. Cover casserole and simmer in oven 1 hour. Add potatoes, carrots, and onions to stew (make sure there is ample liquid; add more stock if necessary to cover vegetables) and cook 30 minutes longer. As vegetables cook, place peas in small saucepan, add boiling water and simmer, covered, 5 minutes. (Don’t cook the peas any longer or they will lose their lovely color.) Drain, add to stew, season with salt and pepper, and serve.