When I see rack of lamb in plain sight on the butcher’s counter, I simply cannot resist! I love its unique flavor, almost naturally spicy, and its versatility: you can fry, pan-fry, bake, or stew it. My very first memory of lamb goes back to my maternal grandmother’s breaded lamb chops: fried and immediately served in a dish with baked potatoes…yum, sooner or later I’ll make them again! Today we will prepare the rack of lamb simply in the oven, after having briefly pan-fried it. To enhance the flavor of the meat I recommend an intense sage pesto and to finish off, a scented potato purée seasoned with fennel; need I say more? Buon appetito!