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Rack Of Lamb With Parsley Almond Crust And Orange Sauce

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Rack Of Lamb With Parsley Almond Crust And Orange Sauce

Lamb is at its best in the spring. This easy to cook rack of lamb has a simple almond crust with a tangy orange and honey flavour.


  • ¼ cup fresh orange juice
  • ¼ cup white wine
  • 1 tsp ground black pepper
  • 2 racks of lamb totally trimmed, halved
  • 1 cup chopped parsley
  • 1 cup soft white breadcrumbs
  • ¼ cup sliced almonds
  • 2 tblsp marmalade
  • ½ tsp grated orange rind
  • 2 tblsp melted butter


  • ½ cup chicken or beef stock
  • 1 tsp honey
  • 2 tsp cornflour


  1. Put orange juice, white wine and black pepper into a resealable bag with the lamb rack. Seal, toss and refrigerate for 1-2 hours.
  2. Remove the racks and reserve the marinade for the sauce. Pat the lamb dry. Toss together the parsley, breadcrumbs, almonds, marmalade, orange rind and butter. Press the mixture over meaty part of each rack. Place the lamb, crumb side up on a baking tray.
  3. Roast in the middle of the oven at 200°C for 20-25 minutes or until the racks of lamb are cooked as wished.
  4. Remove lamb from oven, cover with foil and allow to rest for 10 minutes in warm place before serving.


  1. Add stock, honey and cornflour to reserved marinade. Bring to the boil and simmer for one minute until thickened.

Cooks Tips

- This crumb mixture can be used to cover a roast leg of lamb. Half cook the lamb then remove as much of the fat as possible. Press the crumb mixture on top. Return to oven and cook as desired. - It is best to use scissors to cut herbs as much of the flavour will be lost if you chop them on a wooden board.

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