Be the first to Amaretto and almonds make a tasty crust for rack of lamb. This elegant dish is worthy of the finest guests and special occasion.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- Rind from one whole orange
- 2 cups water
- 1/3 cups crushed almonds
- 2 Tbsp DISARONNO® Originale Amaretto
- 1/3 cup bread crumbs
- 1 small bunch parsley
- 1/2 cup sugar
- 16 to 20-ounce rack of lamb (ask butcher to dress rack and trim all fat from ribs)
- Butter, at room temperature
Preparation:
Preheat oven to 400 degrees F.
Boil orange rind in small saucepan with water and sugar. Cook for 15 minutes; drain well. Chop parsley finely; dry well.
Place parsley, almonds, breadcrumbs and amaretto in a food processor and blend well; set aside.
Put rack of lamb in a roasting pan on middle rack of oven. Roast 15 minutes for medium rare; 20 minutes for medium; 28 minutes to well done. Remove from oven and let cool 5 minutes. Separate the lamb ribs. Rub butter around the edges of each. Roll edges in mixture of dry ingredients and amaretto.
Set ribs on platter. Garnish with orange rind.
Yield: 2 servings
Source: DiSaronno® Originale Amaretto
Reprinted with permission.
Boil orange rind in small saucepan with water and sugar. Cook for 15 minutes; drain well. Chop parsley finely; dry well.
Place parsley, almonds, breadcrumbs and amaretto in a food processor and blend well; set aside.
Put rack of lamb in a roasting pan on middle rack of oven. Roast 15 minutes for medium rare; 20 minutes for medium; 28 minutes to well done. Remove from oven and let cool 5 minutes. Separate the lamb ribs. Rub butter around the edges of each. Roll edges in mixture of dry ingredients and amaretto.
Set ribs on platter. Garnish with orange rind.
Yield: 2 servings
Source: DiSaronno® Originale Amaretto
Reprinted with permission.
