Spring Lamb Stew with Green Garlic

Name: Spring Lamb Stew with Green Garlic
Ingredients: 2½ tablespoons olive oil, divided; 2 pounds boneless lamb shoulder, cut into bite-sized pieces; salt and pepper; 1½ cups vegetable stock; ½ of a large yellow onion, peeled; a few sprigs fresh thyme, washed and dried; 1½ cups baby carrots, peeled, thinly sliced; 1½ cups scallions (both green and white portions), washed and dried, finely chopped; 1 tablespoon spring garlic greens, washed and dried, finely chopped; 1 tablespoon spring garlic bulb, peeled, minced; 4 cups (about 1/4 pound) packed rainbow chard, washed and dried, finely chopped; 2 cups (about 1/2 pound) sugar snap peas, washed and dried, thinly sliced