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Moroccan Lamb with Shiraz Honey Sauce

Moroccan Lamb with Shiraz Honey Sauce Recipe


Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!


  • 1 (7 bone) rack of lamb, trimmed and frenched
  • coarse sea salt to taste
  • 2 ½ tablespoons ras el hanout
  • 1 cup Shiraz wine
  • ⅓ cup honey


  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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Nutritional Information

Moroccan Lamb with Shiraz Honey Sauce

Servings Per Recipe: 4
Calories: 906.9
% Daily Value *
protein: 70 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 6 %
fat: 107 %
saturated fat: 151 %
cholesterol: 55 %
vitamin a iu: 1 %
niacin equivalents: 158 %
vitamin b6: 20 %
vitamin c: 1 %
folate: 10 %
calcium: 6 %
iron: 26 %
magnesium: 22 %
potassium: 17 %
sodium: 5 %
thiamin: 24 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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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