Mix about 1/4 cup of the broth with the Flour to make a paste, then add in with the remaining Broth, Wine, Pomegranate Juice, Sugar and a pinch of Salt in a saucepan over medium high and bring to a boil, stirring occasionally.

Once it reaches a boil, reduce heat to medium low and allow to cook until the liquid has reduced by almost half. Remove from heat and allow to cool. Sauce will thicken as it cools.

In a food processor, add the Garlic, Pistachios, Thyme leaves, Rosemary leaves and 1/4 cup of the Olive Oil. Process until it is a thick paste. If the paste is too crumbly add more Olive Oil, 1 Tbsp at a time until it is thick yet still sticks to itself.

Preheat oven to 400°F, line a roasting pan with aluminum foil. 

Season the Lamb with a drizzle of Olive Oil and a small amount of Salt and Pepper. Score the fat side of the Lamb lightly with a sharp knife.

Drizzle 2 - 3 Tbsps of Olive Oil in a skillet set over high heat on the stove top. Add the Lamb to hot skillet fat side down and allow to cook for 5 - 7 minutes. Transfer the lamb to a plate and set aside to cool slightly.

Once cool enough to handle, use half of the Pistachio Pesto paste, coating the seared fat side of the Lamb, patting until it sticks.

Wrap the Pistachio coated side of the Lamb with the Pancetta, placing over so that the slices cover the Pistachio Pesto. Then tuck the ends of the Pancetta up and over and in between the bones, pressing the Pancetta firmly on the bone side to keep in place. Repeat with each slice of Pancetta until the Lamb is fully wrapped. 

Coat the Pancetta wrapped side of the Lamb with the remaining Pistachio Pesto.

Transfer the Lamb to the foil lined baking tray and bake for 15 - 20 minutes for rare, 20 - 30 for medium rare or 30 - 40 well done (I baked mine for about 25 minutes). Remove from oven and allow to rest the Lamb for 5 minutes before cutting and serving.