Moroccan Ras-al-hanout Lamb with Shiraz Honey
1 (7 bone) rack of Iamb, trimmed and frenched
1 tsp coarse Himalayan salt
2 ½ spoons ras-al-hanout
2 tbsp honey
280ml Shiraz wine
Preheat oven to 400 degrees F (200 degrees C).
Season Iamb with sea salt, and rub with ras-al-hanout.
In a medium cast-iron skillet over medium high heat, sear Iamb on all sides until evenly browned.
Place skillet with Iamb in the heated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
Remove Iamb 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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