Heat the olive oil in a medium to large Dutch oven or flameproof casserole dish. Add the lamb to the hot oil and cook until browned on all sides (a few minutes). Remove the meat from the pan and set it aside. Add the carrots and onions to the pan- stir and cook for a few minutes, seasoning to taste with salt and pepper. Return the meat to the pot, add the broth and bring to a boil. Add the potatoes and season again with salt and pepper. Place thyme sprigs on top.
Cover and bake in the oven for 1½ to 2 hours, until the meat is very tender. (see tips below for alternative step here) Add chopped herbs and serve.
Notes
The author suggests using 3⅓ pounds lamb chops from the neck or shoulder, still on the bone (cut ¾-inch thick). I chose to use stew meat instead.
If your stew yields excess fat, you may wish to pour off the cooking liquid and allow it to sit for a few minutes until the fat floats to the top (author suggests adding an ice cube to speed up the process). Spoon off the fat and pour the juices back over the stew. NOTE: I didn't have a problem with excess fat using just lamb stew meat.