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1
Preheat the oven to 400 degrees.
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2
In a food processor, chop the pistachios, thyme and rosemary.
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3
Add half of the olive oil, process to a coarse paste and season with salt and pepper.
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4
Scrape half of the pistachio paste into a bowl and stir in the remaining olive oil.
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5
Reserve the other half of the pistachio paste to use to garnish the plates.
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6
Coat the lamb with half of the pistachio paste that you have just stirred the olive oil into.
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7
Wrap the pancetta slices around the rack between the bones, leaving the bones exposed.
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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.
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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.
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10
Transfer the lamb to a cutting board and let rest for 5 minutes.
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11
Reserve the pan drippings.
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12
Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a skillet and heat until shimmering.
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13
Add the scallions and cook over high heat until browned, about 4 minutes.
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14
Carve the lamb rack into four 2 chop servings and transfer to plates.
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15
Spoon some of the scallions over each section of chops and place a spoonful of the reserved pistachio paste on each plate.
