Best 4 Braised Lamb With A Sour Orange Marinade Recipes

Indulge in a culinary journey to the heart of the Mediterranean with our tantalizing braised lamb recipe, masterfully crafted with a zesty sour orange marinade. This exquisite dish is a symphony of flavors, where the succulent lamb meat absorbs the vibrant tang of sour oranges, creating a harmonious blend of sweet and savory notes. Embark on a sensory adventure as you explore the depths of this delectable recipe, complemented by a delightful selection of equally enticing culinary creations. Discover the secrets of preparing a succulent lamb shank infused with the vibrant flavors of rosemary and garlic, or tantalize your taste buds with a mouthwatering lamb stew brimming with tender meat and a rich, aromatic broth. Vegetarian enthusiasts will delight in the vibrant roasted vegetable platter, a colorful array of roasted seasonal vegetables seasoned to perfection. And for those craving a sweet treat, the classic French apple tart awaits, its flaky crust encasing a sweet and tangy apple filling, a perfect ending to a memorable meal.

Here are our top 4 tried and tested recipes!

YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE

Yogurt-Marinated Leg of Lamb With Cardamom and Orange image

This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
1/2 cup whole-milk yogurt
1/4 cup chopped fresh mint, plus more for garnish
2 tablespoons orange zest
2 teaspoons ground cardamom
1 teaspoon salt, or to taste
2 teaspoons freshly ground black pepper

Steps:

Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram

ORANGE BRAISED LAMB SHANKS

Orange Braised Lamb Shanks image

Make and share this Orange Braised Lamb Shanks recipe from Food.com.

Provided by PetsRus

Categories Lamb/Sheep

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 lamb shanks
1 carrot, diced finely
1 medium onion, diced finely
2 celery ribs, diced fine
2 -3 tablespoons olive oil
2 -3 sprigs fresh thyme
2 bay leaves
2 garlic cloves, finely chopped
2 oranges, juice and zest of, finely grated (no pith)
1 lemon, juice and zest of, finely grated (no pith)
1 tablespoon tomato paste (concentrated tomato puree)
1 1/2 cups white wine
1 cup lamb stock (or water)
salt and pepper
1/2 cup fresh parsley, chopped

Steps:

Preheat oven to 300°F.
In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender.
Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice).
Bring to the boil and lower to a gentle simmer.
Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go.
Transfer to the casserole dish and cover with its lid.
Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone.
Remove the shanks from the pan and keep warm while you finish the sauce.
Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it.
Stir in the reserved juice to refresh the citrus flavour.
Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over.
Sprinkle each shank with a little parsley and a pinch of the reserved zest.

BRAISED LAMB WITH A SOUR ORANGE MARINADE

Braised Lamb with a Sour Orange Marinade image

This dish is perfect for a Sephardic Passover celebration. Sour oranges are preferred in this dish, but are sometimes hard to find. You can substitute a combination of orange and lemon juice with good results.

Provided by Allrecipes Member

Categories Lamb Recipes

Time 9h15m

Yield 16

Number Of Ingredients 10

Ingredients

6 pounds deboned leg of lamb
1 tablespoon dried oregano
4 cloves garlic, minced
1 large onion, thinly sliced
2 bay leaves
4 sour oranges
1 cup white wine
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
2 tablespoons vegetable oil

Steps:

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.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 6.7 g, Cholesterol 108.9 mg, Fat 9.5 g, Fiber 1.3 g, Protein 35.6 g, SaturatedFat 3 g, Sodium 252.2 mg, Sugar 4.5 g

BRAISED AND GRILLED BREAST OF LAMB

Braised And Grilled Breast Of Lamb image

Provided by Florence Fabricant

Categories dinner, main course

Time 3h

Yield 3 - 4 servings

Number Of Ingredients 18

Ingredients

1 breast of lamb
5 tablespoons olive oil
1 carrot, peeled and chopped
1 rib celery, chopped
1 small onion, chopped
2 cloves garlic, crushed
3 sprigs parsley
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup dry white wine
5 to 6 cups chicken stock or white veal stock
2 tablespoons white wine vinegar
1 tablespoon finely chopped Nicoise black olives
1 tablespoon minced red onion
1 teaspoon minced fresh chives
1 tablespoon minced sweet red pepper
1 bunch mache, rinsed and dried

Steps:

The day before you are planning to serve the lamb, trim all surface fat from it. Select a heavy oven-proof skillet large enough to hold it. Preheat the oven to 300 degrees.
Heat three tablespoons of the oil in the skillet. Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown. Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock. Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
Remove the lamb from the skillet and immediately pull out the bones. They should slip out easily. Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans. Refrigerate overnight.
Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it. You will need a third of a cup of this liquid; the rest can be frozen for another use.
Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
To serve, cut the lamb into squares, strips or triangles. Broil or grill the pieces of lamb on each side until warmed and lightly seared. Serve with some of the leaves of mache on the side and drizzle the sauce on top.

Tips:

To save time, use a pre-made sour orange marinade. You can also make your own by combining sour orange juice, garlic, ginger, scallions, cilantro, and soy sauce.
When choosing lamb, look for meat that is bright red and firm. Avoid meat that is dull in color or has a slimy texture.
Sear the lamb in a hot skillet before braising it. This will help to develop a rich, flavorful crust.
Use a variety of vegetables in your braising liquid. This will add flavor and nutrients to the dish.
Braising is a great way to cook tough cuts of meat. The long, slow cooking process helps to break down the connective tissue and make the meat tender.
Serve the braised lamb over rice or noodles. You can also add a side of vegetables or salad.

Conclusion:

Braised lamb with a sour orange marinade is a delicious and easy-to-make dish. The sour orange marinade helps to tenderize the lamb and gives it a bright, citrusy flavor. The braising process ensures that the lamb is cooked through and fall-off-the-bone tender. This dish is perfect for a special occasion or a weeknight meal.