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- Preparing Time: 9 hours and 15 minutes
- Total Time: -
- Served Person: 16
- 2 tablespoons vegetable oil
- 1 tablespoon dried oregano
- 1 teaspoon salt, or to taste
- 2 bay leaves
- 1 cup white wine
- 4 cloves garlic, minced
- 1 large onion, thinly sliced
- 1 teaspoon ground black pepper, or to taste
- 6 pounds deboned leg of lamb
- 4 sour oranges
- Carbohydrate 6.7
- Cholesterol 109
- Fat 9.5
- Protein 35.6
- Sodium 252
- Calories 272 calories;
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 pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, 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.
