Moroccan Inspired Lamb Hash Recipe 425

MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE

Moroccan Lamb with Shiraz Honey Sauce image

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 grocery stores.

Provided by PolyTheWicked

Categories Meat and Poultry Recipes Lamb

Time 50m

Yield 4

Number Of Ingredients 5

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

Steps:

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 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g

MOROCCAN-INSPIRED LAMB HASH RECIPE - (4.2/5)

Moroccan-Inspired Lamb Hash Recipe - (4.2/5) image

Provided by erinstargirl

Number Of Ingredients 13

Ingredients

1 tablespoon fat of choice
1 pound ground lamb
1/2 teaspoon salt
1 organic yellow onion, chopped
2 cloves organic garlic, grated or pressed
1 organic sweet potato, diced
1 organic carrot, diced
1 teaspoon organic freshly ground cinnamon
1/2 teaspoon organic ground turmeric
1/2 teaspoon organic ground ginger
1/4 teaspoon freshly ground organic cloves
1 pinch saffron threads, rubbed and broken up with fingers
1 small handful organic raisins

Steps:

In a large cast iron Dutch oven, heat fat of choice (I used rendered bacon fat) over medium-high heat. Add ground lamb and sea salt. Let cook 5 minutes, breaking up slightly with a wooden spoon. Add chopped onions and lower the heat to medium, cook 5-7 minutes. Add garlic and cook until fragrant, about a minute. Stir in sweet potatoes and carrots and cook 10-12 minutes. Cover, lower heat to medium-low and cook another 15-25 minutes, stirring occasionally. Finally, add ginger, cinnamon, turmeric, cloves, saffron, and raisins. Stir to combine and let cook another 5 minutes to let flavors combine. Check seasonings and serve.

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