Photo: Emiliano Vittoriosi
Braised Lamb with a Sour Orange Marinade
10 ingredients
15 min + 5 hr
16 servings
openrecipes
"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. "
Estimated Nutrition (whole recipe, rough)
561
Calories
28g
Protein
35g
Fat
30g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sour Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes