Moroccan Lamb with Shiraz Honey Sauce

Moroccan Lamb with Shiraz Honey Sauce

51
TheBrooksStead 0

"A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores."

Ingredients

50 m {{adjustedServings}} servings 907 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 907 kcal
  • 45%
  • Fat:
  • 69.3 g
  • 107%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 35 g
  • 70%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
  3. Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
  4. Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

51
  1. 72 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was an excellent recipe for lamb chops. There are many recipes for the ras el hanout (many that require saffron - which I don't have). I took a basic recipe and modified it with spices I ...

This dish was simply outstanding. I made my own ras el hanout from (mostly) whole spices. Also, 145 degrees as an internal temperature is probably as well-done as you should cook rack of lamb. 1...

This recipe was delicious - thank you so much for introducing me to this wonderful spice! I actually used boneless leg of lamb for a meatier cut, therefore changing the cooking directions accord...