Lamb Stew With Spring Vegetables

Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion; cook 5 minutes or until browned on all sides.

Add flour and cook, stirring constantly, 1 minute. Stir in wine, and simmer 2 minutes. Add chicken broth; simmer, covered, 10 minutes or until lamb is tender. Add potato, carrots, radishes, and thyme; simmer, uncovered, 12 minutes or until potato is tender. Add peas, and simmer 5 minutes. Stir in parsley, salt, and pepper. Discard thyme sprigs before serving.