Canterbury Lamb with Honey

Cuisine, November 1982

2 hours — 8 Servings

Ingredients

2	cup	beef stock (or as needed)
6	tablespoon	all-purpose flour
1⁄2	teaspoon	salt
1⁄4	teaspoon	ground black pepper
4	pound	leg of lamb (trimmed, boned and cut into 1 1/2 inch cubes)
4	tablespoon	unsalted butter
2	clove	garlic (finely chopped)
1	cup	onion (coarsely chopped)
2	cup	carrots (sliced and pared)
1 1⁄2	teaspoon	fresh ginger root (finely chopped and pared)
3	tablespoon	honey
1	cup	tomatoes, fresh or canned (chopped, seeded, peeled and drained)

Instructions

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.