Ingredients for 4 servings:
1. 1/3 cup raw unsalted pistachios
2. 1 tablespoon fresh thyme leave
3. 1 1/2 teaspoons chopped fresh rosemary
4. 1/3 cup extra virgin olive oil
5. coarse salt (kosher or sea)
6. fresh ground black pepper
7. 1 (1 1/2 lb) lamb racks, frenched (8 chops)
8. 6 slices pancetta, thin slices, cut into 1-inch-wide strips
9. 8 scallions, white and tender green parts, trimmed

Directions:
1. Preheat the oven to 400 degrees.
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. Pour half of the pistachio pesto into a small bowl, stir in remaining olive oil, and set aside to use as a sauce.
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. 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. 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. Add scallions and cook until softened and browned in spots, about 4 minutes.
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.