Moroccan Lamb with Shiraz Honey Sauce

Ingredients

• rack of lamb (1 piece)
• coarse sea salt (0 )
• ras el hanout (2.5 tablespoons)
• Shiraz wine (1 cup)
• honey (0.33 cup)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season lamb with sea salt; rub with ras el hanout. Sear lamb on all sides in a medium cast-iron skillet over medium-high heat until evenly browned.
3. Roast in the preheated oven until an instant-read thermometer inserted into the center, not touching bone, reads a minimum of 145 degrees F (63 degrees C), about 30 minutes.
4. Remove lamb from skillet, reserving juices; rest 10 to 15 minutes before slicing. Place skillet with juices over medium heat; stir in wine and honey. Cook until reduced by about half; drizzle over lamb to serve.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 907
• fat: 69 g
• sats: 30 g
• carbs: 27 g
• fibre: 1 g
• protein: 35 g
• salt: 0 g