This special five-ingredient Moroccan lamb with Shiraz honey sauce recipe includes exotic ras el hanout and a 7-bone trimmed and frenched rack of lamb.
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
Cook in the preheated oven until an instant-read thermometer inserted into the center, near but not touching bone, reads at least 145 degrees F (63 degrees C), about 30 minutes.
Step 4
Transfer lamb to a cutting board, reserving drippings in the skillet; rest before slicing, 10 to 15 minutes. Heat skillet with drippings over medium heat; stir in wine and honey. Cook until reduced by about half; drizzle over lamb to serve.
