Stephanos G. - Dec 14 2023

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Easter Special: Pan - Roasted Herb and Garlic Lamb Rack New Zealand from The Ribeye Club

This Easter, The Ribeye Club invites you to enjoy a masterful display of culinary excellence with our Pan-Roasted Herb and Garlic Crusted Lamb Rack New Zealand. Celebrate the season with the luxurious Lamb Rack, renowned not only for its exceptional quality and taste but also for its rich heritage. Indulge in a recipe that’s not just about dining, but about creating an experience that stays with you.


1 Lamb Rack (about 8-9 ribs)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh oregano, finely chopped
Salt and freshly ground black pepper, to taste
1/4 cup dry white wine
1/4 cup chicken or beef broth


1. Prepare the Herb Mixture: In a small bowl, combine the minced garlic, rosemary, thyme, and oregano.
2. Prepare the Lamb Rack: Dry the lamb rack with paper towels. Score the fat in a diamond pattern. Rub the rack with olive oil, season generously with salt and pepper, and coat evenly with the herb mixture.
3. Sear the Rack: Heat a large skillet over medium-high heat. Once hot, add olive oil. Sear the lamb rack, herb side down, until golden brown, about 3-4 minutes. Flip and sear the other side for another 3-4 minutes.
4. Deglaze and Continue Cooking: Reduce heat to medium. Add white wine and broth to the skillet. Cover loosely with a lid or aluminum foil, and cook for 10-15 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare.
5. Rest the Lamb: Remove the rack from the skillet, let it rest for 10 minutes, allowing the juices to redistribute.
6. Serve: Carve between the ribs and serve drizzled with the reduced pan juices.

The Ribeye Club Experience

At The Ribeye Club, we are dedicated to offering only the finest cuts of meat that promise not just a meal but an unforgettable dining experience. This Easter, treat yourself to the heritage and exceptional taste of our Lamb Rack, and make your celebration truly memorable. Follow this cherished recipe, elevate your culinary skills, and enjoy a festive meal that is both simple and impressive.

Bon appétit!

Lamb Racks New Zealand (6645090681015)
Lamb Racks New Zealand in Cyprus - Ribeye Club (6645090681015)
Lamb Racks New Zealand (6645090681015)
Lamb Racks New Zealand in Cyprus - Ribeye Club (6645090681015)

Lamb Racks

Our Lamb Racks are made by cleaning and trimming down to only the loin bones. This cut is very juicy and tender, requiring just a short over-cooking and medium-rare serving. Cook it whole and serve it carved at the table, or cut it into chops and sear it on the grill or pan. Sample our Lamb Racks or any other premium meat from our catalog with express delivery all over Cyprus. 
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Lamb Rack Pyrenees in Cyprus - Ribeye Club (6645098741943)
Lamb Rack Pyrenees in Cyprus - Ribeye Club (6645098741943)

Lamb Rack Pyrenees


Ibérico is highly versatile, with features and formats that are quite different to other lamb meats currently found on the market. Together with the expert guidance of professionals who have examined each of our products in detail, we have put together a series of useful tips on how this meat can be prepared. These cooking ideas have been tried and tested and serve as a guideline for those of you who are interested in exploring all the different possibilities offered by this meat:


Ibérico French Rack comes from the best end of the Agnei Ibérico, it is the 8-9 centre ribs with exposed ends of bones, trimmed and without the backbone.
French-trimmed rack is the best-known lamb cut internationally and together with the quality of Agnei Ibérico and its great culinary value, it is the ideal cut for use in haute cuisine.


• On the griddle/frying pan: Brown the rack fat side down to crisp it up (you can score the fat in a diamond pattern to allow the heat to penetrate). Once browned, cut the cutlets one by one and cook on the griddle in the usual way.
• In the oven: Place in the oven with the skin side up and roast at 180ºC for 30 or 25 minutes. Half way through add a little water or white wine and a sprinkling of aromatic herbs such as thyme, oregano, rosemary etc.

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