Canterbury Lamb with Honey

Combine flour, salt, and pepper on sheet of waxed paper. Dredge lamb cubes in flour mixture, shaking off excess.

Melt 2 tablespoons of the butter in large heavy Dutch oven over medium heat. When foam subsides, brown lamb, a few pieces at a time, evenly on all sides. As meat is browned, remove to platter; reserve.

Heat oven to 350°F.

Melt remaining 2 tablespoons butter in same Dutch oven over medium-low heat. When foam subsides, sauté garlic and onion, stirring often, until onion is soft but not browned, about 5 minutes. Return lamb to Dutch oven; add carrot and ginger. Drizzle honey over top; stir meat and vegetables to coat.

Stir tomatoes into Dutch oven, along with enough stock to cover meat; scrape bottom of Dutch oven as you stir. Cover Dutch oven tightly; place in oven. Cook lamb until tender, about 1 hour 15 minutes. Remove from oven; skimming fat from surface, if desired. Before serving, taste for seasoning; add salt and pepper to taste.