Jul 14 2026
Restaurants›Ella Dining Room & Bar›Half Rack Of Emigh Ranch Lamb Recipe

Half Rack Of Emigh Ranch Lamb Recipe

Inspired by Ella Dining Room & Bar
Time2h
Serves4

PINE NUT CRUST, YUKON GOLD POTATO AND CELERIAC GRATIN, BROCCOLINI, SAUCE AU POIVRE

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Ingredients

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Lamb

Pine Nut Crust

Yukon Gold Potato and Celeriac Gratin

Broccolini

Sauce au Poivre

Method

Preparation of Lamb

  1. 1

    Season the Lamb

    Preheat the oven to 400°F (200°C). Season the lamb ribs with salt and black pepper.

  2. 2

    Sear the Lamb

    In a skillet, heat olive oil over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side.

  3. 3

    Crust the Lamb

    Spread the pine nut crust mixture evenly on top of the seared lamb ribs. Place in the oven and roast for 15-20 minutes or until the desired doneness.

Preparation of Gratin

  1. 4

    Layer the Vegetables

    In a greased baking dish, layer the sliced Yukon Gold potatoes and celeriac. Sprinkle minced garlic, salt, and pepper between layers.

  2. 5

    Add Cream and Cheese

    Pour heavy cream over the layered vegetables and top with gruyere cheese.

  3. 6

    Bake

    Cover the dish with foil and bake at 375°F (190°C) for 45-50 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown.

Preparation of Broccolini

  1. 7

    Sauté Broccolini

    In a skillet, heat olive oil over medium heat. Add broccolini and sauté for 5-7 minutes until tender. Season with salt.

Preparation of Sauce au Poivre

  1. 8

    Make the Sauce

    In a saucepan, combine crushed peppercorns and brandy. Simmer for 3-4 minutes until reduced by half.

  2. 9

    Add Cream and Stock

    Stir in heavy cream and beef stock. Simmer until thickened, about 5-7 minutes. Whisk in butter before serving.

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