Source: dLife

Lamb braised in a flavorful sour orange marinade.

Servings

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

1. Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl.
2. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours.
3. In a large pot, heat oil over medium high heat. Place meat into the pot, and sear on all sides. Decrease heat to low.
4. Pour marinade over meat in the pot, and cover.
5. Cook until the meat is fork tender, about 3 hours, add water to the pot if necessary to keep the meat from scorching.