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.