1 small butternut squash, peeled and roughly chopped
3 large carrots, roughly chopped
3 dried figs
8 dried figs, roughly chopped
1 orange, juice and rind
1 orange, juice and zest
4 tbsp roughly chopped parsley
flat leaf parsley
10 shallots, halved
5 small sprigs thyme
1 tsp chopped fresh thyme
2 tsp Dijon mustard
3 anchovies, drained
1 tbsp capers
2 tbsp chopped and pitted black olives
2 tsp wholegrain mustard
1tbsp balsamic vinegar
freshly ground black pepper
1tbsp honey
1 tbsp honey
3 tbsp extra virgin olive oil
extra virgin olive oil
300ml/10Β½oz extra virgin olive oil
4 tbsp pistachios
3 tbsp roughly chopped pistachios
2 tbsp butter, melted
3 to 4 racks of lamb (depending on the size)
2 slices bread