Delicious rack of lamb with a Moroccan flair. For my anniversary, I made this, and it was divine. Serve with rosemary mashed potatoes and carrots with a honey glaze. Ras el hanout, a classic and sophisticated spice mixture from Morocco, is available in specialty food stores.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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).
- 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.
Nutrition Facts
| Calories | 907 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 30 g |
| Sodium | 136 mg |
| Sugars | 23 g |
| Fat | 69 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & truly unique. I followed directions for the lamb. No red wine necessitated a variation. I subbed-out the red wine for grape juice, splash of balsamic vinegar, and mushrooms b/c that’s what the internet search suggested. Brilliant. My husband & I will search out more dishes w/this flavor profile. Serve w/mashed potatoes & honey roasted carrots. Big yum!
Very tasty. My wife and I made it for valentine’s dinner. Tasted just like our favorite restaurant! Caution, do not reduce e the sauce too much or it will be hard to get out of your teeth. We both made a batch and both tasted great.
Definitely was good and will make again.
We have made this recipe several times. It is always delicious. This time we used a boneless lamb loin roast which yielded spectacular results.
Fantastic recipe! meant to take a photo but if moved much slower my family would have eaten it out from under my camera
Really good recipe – easy to make
We really loved the flavor and juiciness the ras el hanout seasoning provided to the lamb rack. The sauce was a bit sweet for us, but can correct that next time. The ras el hanout started to burn when searing the rack over medium high heat, so would recommend searing on medium heat. This one’s a keeper.
Had this with Dauphinoise potatoes and honey glazed carrots, best thing i have ever made.
Soooo good! Great recipe. I used lamb ribs, and made my own ras el hanout. I used Merlot for the wine/honey sauce, cooked it down till thick, it was delicious. I can see the wine sauce working well for pork, duck or venison! Thanks for sharing this delicious recipe. 10 solid stars!
This was amazing, the first time i’ve used ras el hanout, everyone loved the flavor. I will be making this on the grill next time, maybe go with a slightly lower internal temperature, I like my lamb on the rare side. Meat was tender and moist, and the seasoning is on point.
This was the best rack of lamb we have every eaten and this includes restaurant meals. Looking forward to trying it with other cuts of meat. We made our own Ras el Hanout from a recipe found here on Allrecipes.com.
This is a warm wondetful dish that my whole family enjoyed. The recipe would work well with beef ribs also. The shiraz honey sauce is amazing.
This is one of my top 3 favorite lamb recipes of all time. I went online and ordered this special spice just so I could make this recipe and it was so worth it. I have made this many times and there is never anything left over. We end up sucking on the bones and licking our plates! The only time it failed was when I was in a hurry and I reduced the wine-honey mixture at too high of a temperature and the sugar ended up hardening after pouring the sauce on the lamb. We ended up with candied lamb! Oops! So be patient and reduce the wine-honey mixture over medium heat as it says, never high!
Truly amazing dinner. the Ras el Hanout combined with the red wine honey reduction leaves you wanting more and more.
Best rack of lamb ever! I made my own raw el hanout seasoning mix using the suggestions made by mdelduke in her review. However, I used whole coriander, cumin, cloves, allspice, and a peppercorn. I dry roasted them until they were fragrant and then grounded them and added the other spices. I also reduced the amount for the whole spices. We didm’t have any Shiraz so I just used a nice red wine. The combination of the sweet sauce with the flavorful spices on the lamb was amazing.
I googled a few ras el hanout recipes and created my own for this dish.I preseasoned with the ras el hanout and added onion and garlic powders. I enjoyed the lamb with rosemary sweet potatoes with the sauce drizzled on the lamb and sweet potatoes.
This is the most amazing dish! My husband drools whenever I mention the word lamb because of this recipe. It is a huge hit in our house! Thanks for the great recipe!
This was fantastic. It looked too easy so I was skeptical, but it was actually amazing. Ras El Hanout was hard to find – but I managed to get some at Cost Plus!
I cook with and for my bf and I have never gotten such a rave review as I did with this dish. Thank you LotusX for such a wonderful recipe!
This recipe will make your toes curl in ecstasy, it’s really that good. I made it for a morrocan themed dinner and wowed my guests. It went particularly well with the dessert: bacon wraped, blue cheese stuffed… dates. I used store bought Ras el Hanout and followed the recipe closely, although I switched up the meat from all ribs to half ribs and half chops
Delicious and easy recipe. Got the Ras el Hanout from Zamouri on Amazon which was delicious! My only problem was that the sauce was a bit thin…next time (and there will be one) I might add a tiny bit of corn starch to thicken it up. GREAT recipe.