Braised Lamb with a Sour Orange Marinade

Rating: 4.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By Sara

Gallery

Recipe Summary

prep:
15 mins
cook:
5 hrs
additional:
4 hrs
total:
9 hrs 15 mins
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
272 calories; protein 35.6g; carbohydrates 6.7g; fat 9.5g; cholesterol 108.9mg; sodium 252.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

BusyT
Rating: 5 stars
10/22/2003
I baked the lamb after Marinade and it turned out perfect!! Baking also took little time. Read More
Helpful
(26)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BusyT
Rating: 5 stars
10/22/2003
I baked the lamb after Marinade and it turned out perfect!! Baking also took little time. Read More
Helpful
(26)
LIZBYERS922
Rating: 4 stars
04/21/2004
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. Read More
Helpful
(11)
Dorothy Matthews
Rating: 5 stars
01/23/2008
a great success--I used boneless shoulder Read More
Helpful
(9)
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stacelee23
Rating: 4 stars
04/22/2011
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. Read More
Helpful
(5)
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