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.

Deliver 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


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! 

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.