Amaretto Almond Encrusted Lamb DiSaronno® Recipe

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

Total Time: 55 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

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