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

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

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.