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Braised Lamb with a Sour Orange Marinade

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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.

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Nutrition

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  • 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

Directions

  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

BusyT
25
10/22/2003

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

LIZBYERS922
10
4/20/2004

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.

CHEF37
8
1/23/2008

a great success--I used boneless shoulder