Braised Lamb with a Sour Orange Marinade Recipe -
  • READY IN 9+ hrs

Braised Lamb with a Sour Orange Marinade

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs

    9 hrs 15 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Oct 22, 2003

I baked the lamb after Marinade, and it turned out perfect!! Baking also took little time.

Apr 20, 2004

I am not a huge fan of lamb, but this was pretty good. The lamb was very tender and fell apart as I took it out of the pot. The marinade gave the lamb a nice flavor.


5 Ratings

Jan 23, 2008

a great success--I used boneless shoulder

May 12, 2005

Tasted to gamey for us

Apr 22, 2011

I prepared this dish for a Seder meal at my church on Maundy Thursday. I doubled the recipe and served 40 guests (with a chicken dish available also). Having such a large quantity of cubed meat required browning the meat in several batches. (I tried just browning in the roaster, but it didn't produce anything to deglace) After placing the last batch in a 450 degree roaster I deglaced the skillet with all the marinade and then poured those juices into the roaster also. I left it on 450 degrees for the first half hour and then let it roast for 3 hours at 250 degrees. Then I .removed the meat and the juices from the roaster and placed them into more attractive serving pan. It was positively melt in your mouth DELICOUS. Every single person tried a at least a small portion (even the kids)and was delighted by the flavor and tenderness of the meat. One woman pulled me aside to say, "I do not like to eat lamb, it tends to taste a bit too gamey for me. But honestly, I would never have known it was lamb if you hadn't explained the menu before service." Others remarked at the delicous taste and inquired of the marinade ingredients. I'm not sure exactly what "sour oranges" are but I did find Cara Cara oranges and they seemed to do the trick, though I did add a little lemon juice for good measure. There is no doubt I will make this recipe again perhaps with beef when no lamb is available.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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