Moroccan lamb with shiraz honey sauce

Moroccan lamb with shiraz honey sauce


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About this recipe: 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 shops.


Serves: 4 

  • 1 (7 bone) rack of lamb, trimmed and frenched
  • coarse sea salt to taste
  • 2 1/2 tablespoons ras el hanout
  • 250ml Shiraz wine
  • 5 tablespoons honey

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat oven to 200 C / Gas mark 6.
  2. Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron frying pan over medium high heat, sear lamb on all sides until evenly browned.
  3. Place pan with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 63 degrees C.
  4. Remove lamb from pan, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place pan with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.

How to roast lamb

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