Pistachio-Crusted Rack of Lamb With Pancetta

1. 1

   Preheat the oven to 400 degrees.

2. 2

   In a food processor, chop the pistachios, thyme and rosemary.

3. 3

   Add half of the olive oil, process to a coarse paste and season with salt and pepper.

4. 4

   Scrape half of the pistachio paste into a bowl and stir in the remaining olive oil.

5. 5

   Reserve the other half of the pistachio paste to use to garnish the plates.

6. 6

   Coat the lamb with half of the pistachio paste that you have just stirred the olive oil into.

7. 7

   Wrap the pancetta slices around the rack between the bones, leaving the bones exposed.

8. 8

   Spread the rest of the pistachio paste which you added the olive oil to all over the pancetta and set the rack in a small roasting pan.

9. 9

   Roast the lamb for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb registers 130 degrees for medium rare.

10. 10

    Transfer the lamb to a cutting board and let rest for 5 minutes.

11. 11

    Reserve the pan drippings.

12. 12

    Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a skillet and heat until shimmering.

13. 13

    Add the scallions and cook over high heat until browned, about 4 minutes.

14. 14

    Carve the lamb rack into four 2 chop servings and transfer to plates.

15. 15

    Spoon some of the scallions over each section of chops and place a spoonful of the reserved pistachio paste on each plate.

* Per serving · 4 servings · Values may vary.