Mix thyme, pepper and garlic together; rub over roast. Allow to marinate 4 hours or overnight in the refrigerator. Remove rind from the oranges and cut into julienne strips. Blanch in boiling water for 2 minutes. Drain and pat dry on paper towels and set aside. Juice the 2 oranges an set aside.

Preheat oven to 350 °C F. Dry roast an scrape off most of the seasonings. Reserve any juices. Brown meat on all sides in 1 tbsp. Oil or rendered fat in an enamelled pan. Remove the roast, reserve the juices and leave 1 tbsp. Of fat in pan. Saute the onion, carrot and celery until tender and transparent. Return the roast to the pan and add the bouquet garni. Roast, covered with foil, for 45 minutes. Reserve and strain juices. Transfer meat to a roasting pan an roast, uncovered, 1 1/4 hours or until the juices run clear when meat is pricked with a fork. Remove to a serving platter and keep warm.

Skim fat from pan. Add 1/4 cup Cointreau and flame, scraping all browned bits. Shake the pan until the flame goes out. Simmer for 5 minutes. Add d sugar and wine vinegar and reduce to a light caramel colour. Add strained pan juices and orange juice. Combine flour and butter and add bit by bit, stirring, to make a smooth, thick gravy. Arrange orange rind over the roast. Warm the remaining Cointreau and flame over roast. Serve immediately with sauce. Serves: : 8 - 10 Typed in MMformat by cjhartlin@msn. Com

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