Racks of Lamb with Almond Crust and Orange Sauce

Name: Racks of Lamb with Almond Crust and Orange Sauce
Yield: 4 racks of lamb
Ingredients: 4 lamb racks, trimmed (4 - 5 cutlet each); 1/4 cup orange juice; 1/4 cup white wine; to taste black pepper; 1 cup parsley, chopped; 1/4 cup almonds, sliced; 1 cup soft breadcrumbs; 2 tablespoons orange marmalade; 1/2 teaspoon orange rind, grated; 2 tablespoons butter, melted; 1/4 cup water; 1 teaspoon honey; 2 teaspoons butter, melted

Submitted by Doreen Randal

"Copied this out of an old magazine in the Dr's waiting room. Sounds good. "

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Ingredients:: 13
Yields:: 4 racks of lamb

ingredients

4 lamb racks, trimmed (4 - 5 cutlet each)
¹⁄₄ cup orange juice
¹⁄₄ cup white wine
to taste black pepper
1 cup parsley, chopped
¹⁄₄ cup almonds, sliced
1 cup soft breadcrumbs
2 tablespoons orange marmalade
¹⁄₂ teaspoon orange rind, grated
2 tablespoons butter, melted
SAUCE:-
¹⁄₄ cup water
1 teaspoon honey
2 teaspoons butter, melted

directions

Trim the lamb of any excess fat. You want the racks to be really fat free. Combine orange juice, white wine and black pepper..
Place in a shallow dish and add racks of lamb.
Arrange lamb so that the meaty part is in the marinade. Refrigerate and allow to marinate for 1 - 2 hours.
Remove the racks from the marinade and reserve the marinade for the sauce. Combine parsley, breadcrumbs, almonds, marmalade, orange rind and butter and mix well.
Press mixture over meaty part of each rack.
Place la mb, crumb side up in a baking dish and bake at 200 C for 20 - 25 minutes or until lamb is cooked to your liking.
Remove lamb from oven and cover with foil and allow to rest in a warm place for 10 minutes before serving with the sauce. Add water, honey and cornflour to reserved marinade. Bring to the boil; simmer 1 minutes until thickened.