European Michelin Chefs
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Something as conventional as rack of lamb would never, ever find its way into Ferran Adrià’s ultra-experimental kitchen. But in his book Cocinar en Casa, he converts it into an unexpected, wonderful dish that anyone can make. Who else would think to coat a rack of lamb with a pistachio pesto, then wrap it in pancetta to keep it nicely moist and make it even richer as it roasts?