Moroccan Lamb with Shiraz Honey Sauce

Servings:

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.

Prep
17 min
Cook
49 min
Servings
Difficulty
Medium

Ingredients

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.

Nutrition per serving

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