Rind from one whole orange
2 cups water
1/3 cups crushed almonds
2 Tbsp Amaretto
1/3 cup bread crumbs
1 small bunch parsley
1/2 cup sugar
16 to 20-ounce rack of lamb
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. Finely chop the parsley and drain well.

Place parsley, almonds, breadcrumbs and amaretto in a food processor and blend, 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 rib. Roll edges in mixture of dry ingredients and amaretto.

Set ribs on platter. Garnish with orange rind.