Recipe - Mint-Orange Pesto Marinated Lamb

PESTO
One half cup Hazelnuts, shelled
1 Clove garlic, * see note
One fourth teaspoon Salt
1 cup Fresh mint leaves
One half cup Fresh parsley
3 tablespoon Olive oil
3 tablespoon Fresh orange juice
One half teaspoon Sugar

LAMB AND MARINADE
1 Boneless leg of lamb, rolled
and tied, (3 pounds)
2 Oranges, zest only, finely
grated
Three fourths cup Fresh orange juice, (2 to 3
oranges)
2 Cloves garlic, slivered
One half teaspoon Whole black peppercorns
3 tablespoon MintOrange Pesto, (see
above)
Salt
Freshly ground black pepper

GRAVY
3 One fourth cup Lowsodium chicken broth,
divided
1 teaspoon Orange zest, finely grated
1/3 cup Fresh orange juice
1 lg Shallot, * see note
1 Clove garlic, * see note
2 small Fresh mint sprigs
One fourth cup Carrot, finely chopped
One fourth teaspoon Salt, (to One half tsp.)
2 tablespoon Flour
2 tablespoon MintOrange Pesto, (see
above)
Freshly ground black pepper,
to taste

*peeled and coarsely chopped

1. To prepare the pesto: Place the hazelnuts in a small baking pan. Toast
in a preheated 350degree 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.)

2. 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 pastelike consistency.

3. To prepare the lamb and marinade: Place the lamb in a foodgrade
gallonsize ziptop 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.

4. To start the gravy: Combine 3 cups broth, orange zest, juice, shallot,
garlic, mint, carrot and One fourth 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.)

5. 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.

6. 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 One fourth 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.

7. 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 MCRecipe Digest V1 #546 by
Rooby MsRooby@sprintmail.com on Apr 03, 1997