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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	588.82 Kcal (2465 kJ)
Calories from fat	261.44 Kcal
		% Daily Value*
Total Fat	29.05g	45%
Cholesterol	117.32mg	39%
Sodium	505.66mg	21%
Potassium	889.02mg	19%
Total Carbs	28.12g	9%
Sugars	10.51g	42%
Dietary Fiber	3.26g	13%
Protein	43.45g	87%
Vitamin C	14mg	23%
Vitamin A	7mg	233%
Iron	4mg	22%
Calcium	79.6mg	8%

Amount Per 100 g
Calories	99.79 Kcal (418 kJ)
Calories from fat	44.31 Kcal
		% Daily Value*
Total Fat	4.92g	45%
Cholesterol	19.88mg	39%
Sodium	85.7mg	21%
Potassium	150.67mg	19%
Total Carbs	4.77g	9%
Sugars	1.78g	42%
Dietary Fiber	0.55g	13%
Protein	7.36g	87%
Vitamin C	2.4mg	23%
Vitamin A	1.2mg	233%
Iron	0.7mg	22%
Calcium	13.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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