Preheat oven to 325 degrees F.
Toss the lamb with rosemary, garlic, oil, and vinegar. Marinate in the
refrigerator for 1 hour.
Meanwhile, blanch the potatoes in salted water for 5 or 6 minutes then transfer
with a skimmer to sheet tray. Blanch carrots for 3 minutes and reserve with the
potatoes.
Heat the EVOO in a large sauté pan on medium-high heat until the oil smokes.
While the oil is heating, remove the lamb from the marinade and season with salt
and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess
flour from the meat and add half to the pan in a single layer so as to sear the
meat on all sides, about 2 minutes each side. Remove to a plate. Repeat with
remaining lamb.
Put potatoes and carrots in the pan used for the lamb. Season with salt and
pepper and sauté until lightly caramelized, about 4 minutes. Stir from time to
time so the vegetables do not caramelize. Move to plate.
Pour off and discard oil in the pan. With the pan still on medium heat, deglaze
with the wine and reduce by half then add the stock. Bring to a simmer and
reduce again by half. Add the seared lamb to the pan and gently toss to
incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste.
In a Dutch oven add the lamb, wine and broth mixture and rosemary. Cover then
place in the pre-heated oven for 45 minutes.
Add potatoes, carrots, spring onions to stew. Mix carefully to incorporate. Add
a little stock or water, if needed, to keep moistened. Continue to cook in the
oven, covered, until the meat and vegetables are tender, about 15-25 min. more.
Stir in parsley and lemon zest. Taste and add salt / pepper if needed. Serve
with Couscous.