• 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

Preparation

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.