Braised Lamb with a Sour Orange Marinade
Ingredients
6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil
Methods/steps
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
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
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