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Braised Lamb with a Sour Orange Marinade

By: Sara

"This dish is perfect for a Sephardic Passover celebration. Sour oranges are preferred in this dish, but are sometimes hard to find. You can substitute a combination of orange and lemon juice with good results. "

Rate/Review | Read Reviews (5)

What to Drink?
	Cabernet Sauvignon

Prep Time:
15 Min

Cook Time:
5 Hrs

Ready In:
9 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil

Directions

Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.