Moroccan Lamb with Shiraz Honey Sauce

4.9
(84)
62 Reviews
12 Photos

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.

Submitted by PolyTheWicked
Published on March 21, 2018
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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 1 (7 bone) rack of lamb, trimmed and frenched

  • coarse sea salt to taste

  • 2 ½ tablespoons ras el hanout

  • 1 cup Shiraz wine

  • ⅓ cup honey

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.

Nutrition Facts (per serving)

907 Calories
69g Fat
27g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 907
% Daily Value *
Total Fat 69g 89%
Saturated Fat 30g 151%
Cholesterol 166mg 55%
Sodium 136mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 5%
Total Sugars 23g
Protein 35g 70%
Vitamin C 1mg 1%
Calcium 57mg 4%
Iron 5mg 26%
Potassium 591mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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