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Roast Lamb with Walnut Herb Crust

2 x 800g loins of lamb, boned
Walnut Herb Crust:
1 c (100g) walnuts
2/3 c Stale breadcrumbs
60 g Butter, melted
1 tb Chopped fresh thyme
1 ts Seasoned pepper

Roll up lamb loins, secure with skewers. Press nut mixture over each loin, place lamb crust side up on wire rack in baking dish. Bake, uncovered, in moderately hot oven 15 mins, reduce heat to moderate, bake further 20 mins or until lamb is tender.

Walnut Herb Crust: Process nuts and breadcrumbs until fine. Transfer mixture to bowl, stir in butter, thyme and pepper.

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