Moroccan Lamb with Shiraz Honey Sauce

Ingredients

• 1 rack of lamb , 7 bone
• coarse sea salt to taste
• 2.5 tablespoons ras el hanout
• 1 cup Shiraz wine
• 0.33 cups honey

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Season lamb with sea salt; rub with ras el hanout. Sear lamb on all sides in a medium cast-iron skillet over medium-high heat until evenly browned.

3. 3

   Cook in the preheated oven until an instant-read thermometer inserted into the center, near but not touching bone, reads at least 145 degrees F (63 degrees C), about 30 minutes.

4. 4

   Transfer lamb to a cutting board, reserving drippings in the skillet; rest before slicing, 10 to 15 minutes. Heat skillet with drippings over medium heat; stir in wine and honey. Cook until reduced by about half; drizzle over lamb to serve.