Moroccan Lamb with Shiraz Honey Sauce

This was an excellent recipe for lamb chops. There are many recipes for the ras el hanout (many that require saffron - which I don't have). I took a basic recipe and modified it with spices I had on hand. This is what I used: Ras El Hanout alla Mark 3 teaspoons ground cinnamon 3 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground ginger 2 teaspoons ground cardamom 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon mace 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon dill 1 teaspoon ground black pepper 1 teaspoon Kosher Salt The cinnamon, cumin and red pepper are what are really required, everything else adds to the "complexity" of the flavor. The Shiraz honey reduction was very good (and easy to make) although it took about 20 minutes to reduce.

This dish was simply outstanding. I made my own ras el hanout from (mostly) whole spices. Also, 145 degrees as an internal temperature is probably as well-done as you should cook rack of lamb. 130 degrees is medium and 145 is more like medium-well. I'd suggest just cooking to 130 or so.

This recipe was delicious - thank you so much for introducing me to this wonderful spice! I actually used boneless leg of lamb for a meatier cut, therefore changing the cooking directions accordingly and using a little more spice. I even had no trouble finding the spice at my local grocery store (I do live in a big city though).

I almost didn't leave a review for this because I used it on pork & don't want to offend anybody. Accept my apologies in advance if I have done so. Anyway, I had some leftover pork medallions (seasoned w/ a bit of salt & pepper & sauteed in EVOO) & thought I would try this glaze on them. Just for grins, I also made the ras el hanout (googled a recipe) & sprinkled a bit on a couple of the medallions before I reheated them. (I sprinkled them w/ some water to keep them from drying out, then the spices, then heated them in a 350 degree oven for about 15 minutes while I prepared the glaze). The medallions that didn't have the spices were too sweet from the glaze (it reminded me of a grape jelly glaze but I'm sure the addition of meat drippings, which I didn't use, would add an extra dimension of flavor) but the ones w/ the spices were wonderful! We loved the spices w/ the glaze...I'm so glad I tried it on pork. I served it w/ curried shrimp bisque & a salad w/ hot buttered apple cider for dessert. Thnaks for a very enjoyable recipe, Lissa Metz-Gomez!

I actually applied the rub to chicken, not lamb and cooked it accordingly, but I must say, that wine/honey sauce with this blend of spices is AMAZING! I just wish I'd been introduced to it sooner.

This is officially my favorite Lamb Dish of All Time. The ras el-hanout added spectacular flavor and the sauce was a silky pot of yum. I'm always thrilled to find a recipe that delivers this much flavor for so little effort.

Amazing. I have been meaning to try this recipe for more than 2 years, and I am so glad I finally did! I had to make my own spice mix (http://www.theepicentre.com/Spices/raselhanout.html) because I couldn't find it in stores, and it turned out well. The lamb was tender and flavorful, and the sauce...oh the sauce...my friend kept saying she wanted to drink it. Delicious! Definitely will be making it again! Thanks for the post!

This was so simple to prepare & yet it's truly one of the best lamb recipes I've ever come across! Spice recipe took a little research to obtain although well worth the effort.

We also made the ras el hanout mixture similar to one of the other reviewers. This is the first time we've cooked lamb and it turned out excellent! After searing it we put it on a rottiserie grill. YUM!