Braised Lamb with a Sour Orange Marinade


"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."


9 h 15 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

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  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.



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

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.

a great success--I used boneless shoulder

Tasted to gamey for us

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 mea...