Chop the carrots, celery and the onion into a medium sized dice. Peel the turnips and cut them likewise. Cut the zucchini and the yellow squash a little bit larger and the potatoes can be diced with the skin on and then should be kept in water until needed. Finely chop the rosemary, thyme and oregano. Finely mince the garlic. Cut the lamb into 3/4 of an inch cubes.
Heat 3/4 a cup of olive oil in a small thick bottomed stockpot. Add the lamb and cook it long enough to set a sear and then add the carrot, celery and the onion. Continue to cook for 6-7 minutes and then catapult the garlic in. Cook another minute and then pour in the wine.
When the wine has reduced by half add the stock and the bay leaves. Bring it to a boil and then to a slow-moderate simmer for 25 minutes. Add the potatoes and turnips and cook 30 minutes more. Add the fresh herbs along with the zucchini and the yellow squash and cook another 25 minutes. (some more stock or water may need to be added)
Take 2 – 3 cups of the broth from the stew and place it along with the roasted pepper into a blender and puree it smooth. Return this to the stew and thicken it with some pale roux. Continue to cook gently for 10 – 15 minutes and then season it with the salt and pepper.