Recipe: Morroccan Lamb with Shiraz Honey Sauce

I was SO getting into a rut with food for the last few weeks, and so I got to thinking: how about Moroccan? After all, those of us who know the Bay Area probably have eaten at Marrakesh in San Francisco, and they (at least used to) have some wonderful dishes, like this one.

This is a recipe right off of  I like that web site because many of the dishes are easy to prepare.  I am no chef.  I am barely a cook.  It took me no more than 40 minutes start to finish to cook up this little gem.  The catch is making sure you start with the right ingredients, and not to fuss about frenching the lamb rack.  (Wow that sounds obscene, anyway.  How do butchers come up with these terms?)

It’s a nice change of pace, and something easily made at home.  Just brush your teeth afterward!

Recipe: Lamb in pepper sauce

This recipe is another one from Mom. Really it is better done with beef than with lamb, but I don’t eat much beef. This is another one-two-three go! sort of meal, but some prep is required with a marinade.  For dinner the longest part of the work is the rice you might serve with this.


  • 500 grams lamb filet
  • 1 large onion, sliced thinly, lengthwise
  • 1 large green pepper, sliced thinly, lenthwise
  • 2 tbsp sesame oil
  • 2 tsp low-sodium soy sauce
  • 1/2 cup sherry

Slice lamb filets thin, and mix with soy sauce, 1 tsp sesame oil, and sherry.  Let sit for at least four hours, preferrably longer.

Heat a large pan to high.  Add remaining teaspoon of sesame oil, and stir fry peppers and onions for about three minutes.  Drain marinade from lamb and add lamb.  Cook for about one minute.  Add marinade back in and allow to boil for two minutes.

Serves four with/over rice and a veg.