Lamb Stew With New Potatoes

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3 pounds lamb-stew meat, cut into 2-inch chunks

2 tablespoons all-purpose flour

1 tablespoon dried oregano

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

3 to 6 tablespoons olive oil

4 carrots, peeled and cut into ½-inch-thick slices

3 medium onions, sliced

4 cloves garlic, crushed

1 750-milliliter bottle full-bodied red wine, such as Côtes du Rhône

2 bay leaves

4 strips fresh lemon peel

Cucumber Yogurt

New Potatoes with Olives

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