Moroccan Lamb with Shiraz Honey Sauce

Moroccan Lamb with Shiraz Honey Sauce

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.

Ingredients

  • coarse sea salt to taste
  • 1 (7 bone) rack of lamb, trimmed and frenched
  • 1 cup Shiraz wine
  • 0.33333334326744 cup honey
  • 2.5 tablespoons ras el hanout

Categories

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