Prepare the vegetables: Peel and cut the 2 carrots into pieces. Finely chop 1/2 red onion. Cut 1/2 celery stalk into thin strips. Prepare 2 garlic cloves. Shell about 1/2 cup (66 g) of green peas.

Preheat a Dutch oven over high heat with 2 tablespoons duck fat.

Brown the lamb: Place 1.1 lbs (500 g) of lamb pieces in the hot Dutch oven and press them down to maximize contact. Turn after 2-3 minutes to get a nice sear and a thin crispy layer.

Sauté the vegetables: Lower the heat and add the carrots, onion, and celery to the Dutch oven. Season with a pinch of salt. Sweat the vegetables, stirring for a few minutes.

Add the lamb and aromatics: Return the lamb and its juices to the Dutch oven. Add a few bay leaves, sprigs of thyme, and 1/2 teaspoon tomato paste. Season with salt and pepper. Let the sauce start to simmer.

Simmer on low heat: Reduce the heat, cover the Dutch oven, and let simmer for 1 hour, gradually adding 1 cup (250 ml) vegetable broth.

Add the peas and potatoes: Add about 1/2 cup (66 g) green peas and 9.7 oz (275 g) potatoes cut into pieces. Cover again and cook on low heat for another 30 minutes.

Check for doneness: Test the meat and potatoes with a fork to make sure they are tender.

To serve: Place the meat and potatoes on a plate. Finely chop fresh tarragon or flat-leaf parsley and sprinkle over the dish.

Variations: You can also add white mushrooms (button mushrooms) to enrich the dish.