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Rack of Lamb With Pistachio Pesto, Worth the Effort!

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“I don't prepare lamb very often, but when I do, this is how I prepare. My family demands that we have this at all family get-togethers. Like I said in the title, it is some effort...but just wonderful! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Italy.”
1hr 10mins

Ingredients Nutrition


  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.

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