Braised Lamb with a Sour Orange Marinade Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by stacelee23

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Toledo, Ohio, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jan. 23, 2008
a great success--I used boneless shoulder
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: May 12, 2005
Tasted to gamey for us
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: 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.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jun. 6, 2001
I baked the lamb after Marinade, and it turned out perfect!! Baking also took little time.
Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Tainan, Tainan, Taiwan
Living In: Highlands Ranch, Colorado, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

Christmas Dinner
Christmas Dinner

Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Grilled Lamb with Mint Orange Jelly

See how to make grilled lamb chops with a minty orange marmalade sauce.

How to Make Braised Lamb Shanks

Watch Chef John make succulent, fragrant, slightly spicy lamb shanks.

Saba Braised Lamb Shanks

Succulent, tender lamb shanks braised with a savory Italian secret ingredient.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States