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Passover Braised Lamb with a Sour Orange




Source of Recipe


Marla


List of Ingredients




Passover Braised Lamb with a Sour Orange


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

Recipe




1 Juice the sour oranges, and combine with the garlic,onion, oregano, bay leaf, and white wine in a largebowl. Place meat into the marinade, cover, andrefrigerate 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 me at 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.