This passover lamb recipe serves 8-10 people, and is a great option for Easter dinners.
Juice the oranges and combine with all remaining ingredients except oil. Place the lamb into the marinade, cover and refrigerate for two to four hours.
In a large pot, heat oil. Place lamb into the pot and sear on all sides. Pour the marinade over the lamb, cover and bring to a boil. Place the covered pot into the CT PROformance™ Combitherm® oven set at 300ºF in combi mode with 60% fan and 100% humidity Insert the probe and set the temperature to 175ºF. Let lamb rest for 20 minutes before slicing.
Slice and serve with reduced marinade.