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.
- 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!