INGREDIENTS

INSTRUCTIONS

peeled and coarsely chopped  To prepare the pesto: Place the hazelnuts
in a small baking pan.  Toast in a preheated 350-degree oven for about
12 minutes, or until  the papery skins start to crack. Remove from the
oven and cool  slightly. Then transfer to a clean kitchen towel, close
the towel and  rub to remove most of the skins. (The nuts will still
have some skin  attached.) Put the nuts, garlic and salt in a food
processor and  process until the nuts are finely ground. Add the mint
and parsley;  chop finely. Then add the olive oil, orange juice and
sugar. Process  to a paste-like consistency. To prepare the lamb and
marinade: Place  the lamb in a food-grade gallon-size zip-top storage
bag. Stir  together the orange zest, juice, garlic, peppercorns and 3
tablespoons of the pesto. Pour over the lamb, close the bag and put
into a bowl. Refrigerate overnight. Turn the bag occasionally. To
start the gravy: Combine 3 cups broth, orange zest, juice, shallot,
garlic, mint, carrot and 1/4 teaspoon salt. Bring to a boil, reduce
the heat and cook at a slow simmer 20 minutes. Strain. (This can be
done 24 hours in advance. Cool, cover and refrigerate.) To cook the
lamb: One hour before roasting, remove the lamb from refrigerator.
Preheat oven to 325 degrees. Then remove the lamb from the marinade
and pat with paper towels to remove excess moisture. Place on a rack
in a roasting pan and sprinkle lightly with salt and pepper. Roast
about 25 to 29 minutes per pound for medium rare (150 degrees).  Remove
from the oven and transfer the meat to a cutting board. Cover  loosely
with aluminum foil and set aside while preparing the gravy.  To finish
the gravy: Remove the rack from the roasting pan and pour  off the fat.
Wipe the sides of the pan with paper towels to degrease.  Place over 2
burners set at medium heat. Add the seasoned broth and  simmer,
stirring up browned juices from the bottom of the pan. Whisk  together
the flour and remaining 1/4 cup broth. Whisk into the pan  and simmer,
stirring occasionally, until lightly thickened, about 5  minutes. Whisk
in 2 tablespoons pesto; adjust the seasonings and salt  and pepper.
Carve the lamb and serve with the hot gravy on the side.  Developed by
CeCe Sullivan of The Seattle Times food staff.  MC formatted 3/29/97 by
MsRooby@sprintmail.com  Recipe by: Seattle Times 3/26/97 Posted to
MC-Recipe Digest V1 #546 by  Rooby <MsRooby@sprintmail.com> on Apr 03,
1997

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