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| 1. | Cut (A) in diagnonal cross-hatch just through fat/skin layer. Combine (B) and rub all over and into cuts and cracks. Roast at 450F for 20 minutes. |
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| 2. | Reduce oven to 300F. Whisk (C) together and baste meat, re-basting with baster from pan juices every 30 minutes until internal temperature reaches 145F. |
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| 3. | Process (D) in food processor. Remove meat from oven to serving platter, cover with nut/ginger crust, cover in foil and let rest 20 minutes. |
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| 4. | Make a pan sauce after skimming fat, reserving 1t fat to make a thin roux with the addition of a bit of flour. Add orange juice if needed to thin. Serve with sauce. |
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