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Season lamb with salt and pepper and place in a large bowl.
Sprinkle with flour and toss to coat.
Heat oil in a large heavy pot over medium-high heat.
Working in batches if needed, add lamb and brown on all sides.
Add 1 1/2 cups water, wine, rosemary and oregano.
Stir to combine and bring to a boil. Cover and simmer for 1 hour.
Stir in carrots and potatoes.
Cover and continue to simmer until the potatoes are cooked through, about 45 minutes.
Stir in peas.
Simmer another 5 to 10 minutes or until peas are just cooked through.
Remove and discard stems from rosemary and oregano.
Ladle stew into bowls and garnish with green onions.