This is a delicious Moroccan-style rack of lamb with Shiraz honey sauce. I created this recipe for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a complex Moroccan spice blend; you can find it at specialty grocery stores.
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
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1
Preheat the oven to 400 degrees F (200 degrees C).
-
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.
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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.
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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.
Nutrition Facts
Per serving
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