Recipe Name

Ingredients

• 2 sprigs rosemary
• 2 sprigs parsley
• 1 bay leaf
• 2 wide strips lemon peel
• 2 pounds lamb, cut into 1 1/2 to 2 inch pieces
• 1 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large shallot, peeled and thinly sliced
• 2 medium leeks, trimmed tough green parts, halved lengthwise and thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 cup chicken stock
• 3 to 4 small turnips (about 12 ounces), trimmed, scrubbed and cut into 4 wedges
• 1 pound asparagus, tough ends trimmed and cut on the diagonal into 1-inch pieces
• 2 cups frozen peas
• 2 handfuls baby spinach