1 can black-eyed peas, rinsed and drained (15 ounce)
1In a bowl, coat the lamb with the flour. In a large pan, heat the oil over medium-high heat. Add the lamb and brown it on all sides. Stir in the tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf, and garlic.
2Simmer, covered, for 1 1/2 hours. Add the okra and black-eyed peas. Cook for an additional 10 to 15 minutes.
3Remove the bay leaf from the gumbo before serving and ladle into bowls.
Recipe and image provided by the American Lamb Board