Lamb with Peas & Young Spring Vegetables - Edible Marin & Wine Country

Ingredients

• 2 pounds lamb riblets, or ribs
• 2 teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Herbes de Provence
• 2 bunches young tender carrots, 12 to 15 total
• 2 bunches young tender turnips, 6 to 8 total
• 1 tablespoon extra-virgin olive oil
• 1½ pounds small new potatoes
• 1 pound fresh peas in the pod, shelled
• 1½ cups water