Something as conventional as rack of lamb would never, ever find its way into Ferran Adrià’s ultra-experimental kitchen at El Bulli. 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?
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