Rack Of Lamb With Pistachio Pesto, Worth The Effort!

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Place pistachios, thyme and rosemary in a mini food processor. Add half of the olive oil and process to a paste. Season with salt and pepper to taste.

3. 3

   Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.

4. 4

   Spread some of the remaining pistachio pesto all over the lamb. Place strips of pancetta between the bones and wrap it around the meat, leaving bones exposed.

5. 5

   Spread rest of pistachio pesto over pancetta and place rack in a medium-size roasting pan. Roast lamb until an instant-read meat thermometer registers 130 degrees, about 40 minutes for medium-rare.

6. 6

   Transfer lamb to a cutting board and let it rest for 5 minutes. Spoon 1 teaspoon of rendered pancetta fat into a medium-size skillet and heat over high heat.

7. 7

   Add scallions and cook until softened and browned in spots, about 4 minutes.

8. 8

   Cut rack of lamb into 4 servings of 2 chops each and arrange on plates, along with scallions. Drizzle pistachio pesto sauce all around chops and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.