1 boneless leg of lamb, cut into 1-inch cubes with nearly all fat removed
4 tbsp. rendered lamb fat or vegetable oil
1/2 c. red wine
2 tbsp. flour
1 tsp. thyme
1/2 to 1 tsp. pepper
1 1/2 c. chicken broth
8 med. potatoes, peeled and cut up
8 sm. white onions, peeled
8 carrots pieces, cut equal size to onions
8 turnip pieces, cut equal size to onions
1 c. fresh peas
Salt and pepper to taste

Brown lamb in hot fat or oil in a large, heavy Dutch oven or casserole over brisk heat until browned on all sides. Pour off excess fat. Add wine and cook 3 minutes to deglaze the pan. Sprinkle in the flour, thyme and pepper, then add chicken broth. Bring the mixture to a boil, stirring a bit. Reduce the heat, cover and simmer about 20 minutes. Add the potatoes, onions, carrots and turnips, pushing them down into the liquid.

Meanwhile, parboil the peas in salted water for 3 minutes. Add to the stew and heat through. Salt and pepper to taste. Serve hot.