Rack of Lamb with Shiraz Sauce

    50 minutes

    How can a meal with only five ingredients be this good? Simple if the ingredients are lamb, shiraz, honey, ras el hanout and sea salt.

    79 people made this

    Serves: 4 

    • 1 (7 bone) rack of lamb, trimmed and frenched
    • sea salt to taste
    • 2 1/2 tablespoons ras el hanout
    • 1 cup shiraz
    • 1/3 cup (90g) honey

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

    1. Preheat oven to 200 degrees C.
    2. Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron frypan over medium high heat, sear the lamb on all sides until evenly browned.
    3. Put the frypan juices and the lamb in a baking tray in the preheated oven, and roast 30 minutes.
    4. Remove lamb from the dish, reserving juices, and allow to rest 10 to 15 minutes before slicing the rack into chops. Place the juices back in the frypan over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over the rack to serve.

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    Reviews in English (58)


    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 had on hand. This is what I used: Ras El Hanout alla Mark 3 teaspoons ground cinnamon 3 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground ginger 2 teaspoons ground cardamom 1 teaspoon ground allspice 1 teaspoon ground cloves 1 teaspoon mace 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon dill 1 teaspoon ground black pepper 1 teaspoon Kosher Salt The cinnamon, cumin and red pepper are what are really required, everything else adds to the "complexity" of the flavor. The Shiraz honey reduction was very good (and easy to make) although it took about 20 minutes to reduce.  -  27 Jan 2007  (Review from Allrecipes USA and Canada)


    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. 130 degrees is medium and 145 is more like medium-well. I'd suggest just cooking to 130 or so.  -  12 Feb 2006  (Review from Allrecipes USA and Canada)


    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 accordingly and using a little more spice. I even had no trouble finding the spice at my local grocery store (I do live in a big city though).  -  15 Feb 2004  (Review from Allrecipes USA and Canada)