2 lb. lamb, 1 inch chunks
3 tbsp. olive oil
3 med. onions
3 1/2 c. reg. strength chicken broth
2 sm. cans artichoke hearts
1 (10 oz.) pkg. frozen peas
1 lb. asparagus
3 tbsp. dry mint leaves
2 tbsp. lemon juice
1 tsp. dry tarragon

In 5-6 quart pan over high heat, brown lamb, half at a time in olive oil. Lift lamb from pan. Set aside. Lower heat to medium, add onions. Stir until limp. Mix in lamb broth and tarragon. Bring to a boil then simmer, cover until lamb is very tender, 1 to 1 1/2 hours. Add artichokes, peas, asparagus and mint. Simmer about 10-15 minutes, mix in lemon juice to taste. Makes 8 cups, 4-6 servings.