Combine flour, salt and pepper in a clean resealable bag. Add stew meat and shake to evenly coat. Remove from bag and shake off excess flour.
Heat a large heavy-bottomed pan over medium-high heat. When hot add oil and saute lamb until brown on all sides, about 7 minutes. Remove meat with a slotted spoon onto a paper towel-lined plate. Add garlic, thyme and rosemary. Saute for 1 to 2 minutes, or until fragrant. Stir in broth and red wine and scrape the bottom to loosen any browned bits. Return lamb to pan along with potatoes and carrots. Bring to a boil, cover and reduce heat. Simmer, covered, for 30 minutes, or until lamb and vegetables are tender. Add peas and cook until thoroughly heated, about 5 more minutes. Taste for seasonings. Serve warm.