Instructions: Trim any surplus fat from the lamb.

Paint the outside fat surface of the two lamb rack with a little beaten egg and reserve the rest for the crust.

Using the metal blade of the processor process the garlic briefly then add the parsley and briefly process again.

Add the slice of bread and process to the count of 10.

Add the walnuts lemon rind and walnut oil and process to the count of 15. Add salt pepper and remaining egg and whizz to combine.

Divide the crust mixture in half and spread on the outside of each rack of Iamb.

Prepare this ahead and chill for half an hour if time allows as this helps to hold the crust.

Place the racks in the small roasting tin in the roasting oven bone ends towards the centre for 25 minutes on the second set of runnersor for very pink 20 minutes.

When the lamb is cooked put it on a serving dish to keep warm while making the sauce.

For the sauce on the simmering plate add the flour to the roasting tin juices and scrape up all the bits using a whisk if necessary.

Add the lemon and orange juices red wine orange zest and redcurrant jelly and whisk again.

Slide the tin nn to the floor of the roasting oven and cook for 5 minutes whisking once.

Taste for seasoning and siw e.

A perfect chance to use up the last of the christmas walnuts that have sat around in the nut bowl.

This recipe is easy to prepare with an equally quick and simple sauce.

Serves 6

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