Pistachio-Crusted Rack Of Lamb With Pancetta

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1/3 cup unsalted pistachios

1 tablespoon chopped thyme

1 1/2 teaspoons chopped rosemary

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

One 1 1/2 pound rack of lamb, frenched (8 chops)

6 ounces thinly sliced pancetta or bacon

8 scallions, white and tender green parts only

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