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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sour Orange-Braised Lamb

Source: dLife

Lamb braised in a flavorful sour orange marinade.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	497.9

Total Carbs	7.2 g

Dietary Fiber	2.1 g

Sugars	4.1 g

Total Fat	34.9 g

Saturated Fat	14.6 g

Unsaturated Fat	3.7 g

Potassium	512.2 mg

Protein	35.0 g

Sodium	254.5 mg

Dietary Exchanges 34.9 Fat, 0.2 Vegetables, 0.3 Fruits, 4.9 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 lb whole leg of lamb 1.0
1 tbsp ground oregano 4.0
4 each medium garlic cloves 1.0
1 each large onion 2.0
2 each bay leaf 4.0
4 each medium oranges 1.0
1 cup white wine 1.0
1 tsp salt 1.0
1 tsp black pepper 2.0
2 tbsp vegetable oil

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.
In a large pot, heat oil over medium high heat. Place meat into the pot, and sear on all sides. Decrease heat to low.
Pour marinade over meat in the pot, 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.