Moroccan Lamb with Shiraz Honey Sauce

Moroccan Lamb with Shiraz Honey Sauce

51
TheBrooksStead 0

"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

50 m servings 907 cals
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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

51
  1. 72 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

not terrible, but not our favourite...

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 ...

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. 1...

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 accord...

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) becau...

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 (s...

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 therm...

Amazing dish!

This was absolutely fantastic. I never add any reviews but decided to add the review for this one as it is such a great recipe but has very few reviews. Minor things I did differently - rubbed t...

Amazing! I mixed the spices myself for the ras el hanout and it turned out great! Think I might try it on some chiken next time to try and make it healthier though...