Amaretto Almond Encrusted Lamb

[mos]

I know! lamb is pricey, but sometimes you have a special occasion for just the two of you and this is a perfect 'special' meal.
Amaretto Almond Encrusted Lamb
Rind from one whole orange
2 cups water
1/3 cups crushed almonds
2 Tbs 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
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, or 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. 2 servings