Braised Lamb with a Sour Orange Marinade

Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice--or sweet oranges mixed with lemons--to make a pungent, citrusy marinade.

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 272 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.