Meats & Fish
3/4 cup Pistachios
1-1/2 tsp Thyme
1-1/2 tsp Rosemary
3-1/2 Tbs Olive oil
1/4 tsp Salt
1/2 tsp Black pepper
1-1/2 lbs Rack of lamb, frenched (8 chops)
6 oz Thinly sliced pancetta
8 Scallions, white and tender green parts only
From "Food and Wine Magazine: Chef Recipes Made Easy", 2005, received on Crystal Cruises Panama Canal cruise, 11/06, pg. 10.
Pre-heat oven to 400° F.
In a coffee grinder, chop the pistachios, thyme and rosemary.
Transfer to a small bowl. Add the olive oil, salt, and pepper, and stir to a coarse paste.
Coat the lamb with half of the pistachio paste. Wrap the pancetta slices around the rack between the bones, leaving the bones exposed. Spread the rest of the pistachio paste all over the pancetta and set the rack in a small roasting pan.
Roast the lamb for ~25 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb roast registers 130° F for medium rare.
Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
Spoon the rendered pancetta fat from the roasting pan into a skillet; heat until shimmering. Add the scallions and cook over high heat until browned, about 4 minutes.
Carve the lamb rack into four 2-chop servings and transfer to plates. Sprinkled the sauteed scallions over each portion prior to serving.