Lamb Ribeye

This dish marries a springtime meat with an extra helping of grain protein

Executive Chef Oscar Toro of Jue Lan Club provides this delicious Lamb Ribeye recipe. This dish marries a springtime meat with an extra helping of grain protein. He serves the lamb with a side of spiced carrot purée (which he makes in-house), red quinoa, and glazed heirloom baby carrots.

1
Servings
936
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Ounces  of boneless lamb ribeye
  • 1  Cup  red quinoa
  • 1  Tablespoon  honey
  • 2  Ounces  butter
  • 3  Grams  five-spice powder
  • 2  Cups  carrots
  • Season with salt and pepper

Directions

Sear lamb in hot pan on medium heat for 4 minutes on each side. Simultaneously cook the red quinoa in boiling water. Once quinoa is cooked, set aside to be combined with carrots.

Peal the carrots and put them in 1-quart of hot water until they get tender and soft. Lightly cook the carrots until they are blanched, and add salt depending on taste. Add carrots to the blender to make purée. Put 2 oz. of butter into the blender, then add 3 grams of 5-spice powder. Finish with 1 tablespoon of honey.

Place lamb on plate next to mixture of quinoa and carrots. Enjoy! 

Nutritional Facts

Total Fat
37g
53%
Sugar
48g
53%
Saturated Fat
12g
50%
Cholesterol
220mg
73%
Carbohydrate, by difference
81g
62%
Protein
70g
100%
Vitamin A, RAE
2968µg
100%
Vitamin B-12
7µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
32µg
36%
Calcium, Ca
202mg
20%
Choline, total
72mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
15g
60%
Folate, total
113µg
28%
Iron, Fe
11mg
61%
Magnesium, Mg
121mg
38%
Manganese, Mn
1mg
56%
Niacin
23mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
706mg
100%
Riboflavin
2mg
100%
Selenium, Se
17µg
31%
Sodium, Na
650mg
43%
Thiamin
2mg
100%
Water
700g
26%
Zinc, Zn
11mg
100%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

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