Moroccan Lamb with Shiraz Honey Sauce Recipe - Allrecipes.com
Moroccan Lamb with Shiraz Honey Sauce Recipe
  • READY IN 50 mins

Moroccan Lamb with Shiraz Honey Sauce

Recipe by  

"A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
  3. Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
  4. Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2007

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.

 
Most Helpful Critical Review
Nov 02, 2009

not terrible, but not our favourite...

 
Feb 15, 2006

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.

 
Feb 15, 2004

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).

 
Jun 09, 2008

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!

 
Jan 17, 2007

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!

 
Aug 02, 2012

I would give this 10 stars if I could. This was the best lamb I ever ate, although it was a little rare and we had to nuke the chops a little. Next time I will cook it longer (or find my thermometer). I had to make my own ras el hanout -- using the recipe with the cumin. I have practically been dreaming about it ever since! I would get a head start on that wine reduction sauce though, it takes a while to cook. Also I cut the sauce recipe in half because I always have sauce leftover (maybe I just don't cook it long enough).

 
Feb 28, 2011

Amazing dish!

 

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Nutrition

  • Calories
  • 907 kcal
  • 45%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 69.3 g
  • 107%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 35 g
  • 70%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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