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RACKS OF LAMB WITH ALMOND CRUST AND ORANGE SAUCE

4 racks of lamb that have been totally trimmed (4 - 5 cutlet each)
1/4 cup orange juice
1/4 cup white wine
black pepper
1 cup chopped parsley
1/4 cup sliced almonds
1 cup soft breadcrumbs
2 Tbs orange marmalade
1/2 tsp grated orange rind
2 Tbs melted butter

1/4 cup water
1 tsp honey
2 tsp melted butter

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 lamb, 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.

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