Braised Lamb with a Sour Orange Marinade
Ingredients9 h 15 m servings 272 cals
- 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.
- 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.
Per Serving: 272 calories; 9.5 g fat; 6.7 g carbohydrates; 35.6 g protein; 109 mg cholesterol; 252 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.