Search thousands of recipes reviewed by home cooks like you.

Moroccan Lamb with Shiraz Honey Sauce

Moroccan Lamb with Shiraz Honey Sauce

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
TheBrooksStead

TheBrooksStead

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mdelduke
92

mdelduke

1/27/2007

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 had on hand. This is what I used: Ras El Hanout alla Mark 3 teaspoons ground cinnamon 3 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground ginger 2 teaspoons ground cardamom 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon mace 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon dill 1 teaspoon ground black pepper 1 teaspoon Kosher Salt The cinnamon, cumin and red pepper are what are really required, everything else adds to the "complexity" of the flavor. The Shiraz honey reduction was very good (and easy to make) although it took about 20 minutes to reduce.

Harlan
41

Harlan

2/15/2006

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. 130 degrees is medium and 145 is more like medium-well. I'd suggest just cooking to 130 or so.

EJANZEN
24

EJANZEN

2/15/2004

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 accordingly and using a little more spice. I even had no trouble finding the spice at my local grocery store (I do live in a big city though).

Similar recipes

ADVERTISEMENT