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Moroccan Lamb with Shiraz Honey Sauce
- 1 (7 bone) rack of lamb, trimmed and frenched
- coarse sea salt to taste
- 2 1/2 tablespoons ras el hanout
- 1 cup Shiraz wine
- 1/3 cup honey
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 69.3g|
|Saturated Fat 30.2g|
|Total Carbohydrate 26.6g|
|Dietary Fiber 1.4g|