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Preheat your Traeger Grill to 325 degrees F.
Heat a deep pan over medium-heat, and melt the olive oil and butter together. Season the lamb well with salt, then brown on all sides, about 5 -7 minutes. Remove, add onion, a pinch of salt, 1 tablespoon thyme, rosemary, and cook until softened, about 5 minutes. Add garlic, cook for 30 second, then stir in the flour and coat the onion well. Add stock, bay leaves, Worcestershire, your lamb, a good pinch of salt, then cover and transfer to the grill for 30 minutes. Add carrot, layer on the potatoes starting from the outside of the pan inwards, covering the stew. Brush the potatoes with butter, add cracked black pepper and remaining thyme, cover again, and place back on the grill for 1 hour.
Increase the grill temp to 450 degrees F, remove cover, and cook until the potatoes are golden and crisp, and the lamb is fork tender, about 35-45 minutes.
Plate up, top with chives, and serve.