| | PESTO |
| 1/2 | c | Hazelnuts, shelled |
| 1 | | Clove garlic, * see note |
| 1/4 | ts | Salt |
| 1 | c | Fresh mint leaves |
| 1/2 | c | Fresh parsley |
| 3 | tb | Olive oil |
| 3 | tb | Fresh orange juice |
| 1/2 | ts | Sugar |
| | LAMB AND MARINADE |
| 1 | | Boneless leg of lamb, rolled and tied, (3 pounds) |
| 2 | | Oranges, zest only, finely grated |
| 3/4 | c | Fresh orange juice, (2 to 3 oranges) |
| 2 | | Cloves garlic, slivered |
| 1/2 | ts | Whole black peppercorns |
| 3 | tb | Mint-Orange Pesto, (see above) |
| | Salt |
| | Freshly ground black pepper |
| | GRAVY |
| 3 1/4 | c | Low-sodium chicken broth, divided |
| 1 | ts | Orange zest, finely grated |
| 1/3 | c | Fresh orange juice |
| 1 | lg | Shallot, * see note |
| 1 | | Clove garlic, * see note |
| 2 | sm | Fresh mint sprigs |
| 1/4 | c | Carrot, finely chopped |
| 1/4 | ts | Salt, (to 1/2 tsp.) |
| 2 | tb | Flour |
| 2 | tb | Mint-Orange Pesto, (see above) |
| | Freshly ground black pepper, to taste |
