Moroccan lamb with Shiraz honey sauce includes exotic ras el hanout in this special 7-bone trimmed and frenched rack of lamb five-ingredient recipe.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
907 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 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.
Step 3
Roast in the preheated oven until an instant-read thermometer inserted into the center, not touching bone, reads a minimum of 145 degrees F (63 degrees C), about 30 minutes.
Step 4
Remove lamb from skillet, reserving juices; rest 10 to 15 minutes before slicing. Place skillet with juices over medium heat; stir in wine and honey. Cook until reduced by about half; drizzle over lamb to serve.