Lamb Stew with Potatoes
 
 1 boneless leg of lamb, cut into 1-inch cubes with nearly all fat removed
 4 tablespoons of rendered lamb fat or vegetable oil
 1/2 cup of red wine
 2 tablespoons of flour
 1 teaspoon of thyme
 1/2 to 1 teaspoon of pepper
 1 1/2 cup of chicken broth
 8 medium potatoes, peeled and cut up
 8 small white onions, peeled
 8 carrots pieces, cut equal size to onions
 8 turnip pieces, cut equal size to onions
 1 cup of 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.