Braised Lamb with Sour Orange Marinade

This passover lamb recipe serves 8-10 people, and is a great option for Easter dinners.


  • 6 LB. (2.7 kg) deboned leg of lamb 
  • 4 sour oranges 
  • 1 T. (14 ml) dried oregano 
  • 4 cloves garlic, minced 
  • 1 large onion, thinly sliced 
  • 2 bay leaves 
  • 1 C. (236 ml) dry white wine 
  • 1 t. (5 ml) Kosher salt 
  • 1 t. (5 ml) fresh ground black pepper 
  • 2 T. (30 ml) vegetable oil


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.

Serving Tips

Slice and serve with reduced marinade.

Braised Lamb Recipe
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