Sofrito (Greek Lamb Recipe)

4 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“This dish is quite different from any I've tried before and we like it very much. If you like vinegar and lamb, this is thick and delicious and worth trying. Beef may also be used and is just as good. We like to serve this on toasted garlic bread or in pita pockets.” - by Janet

Ingredients

2 tablespoons all-purpose flour
1 pound boneless lamb meat, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
4 cloves garlic, peeled and minced
1 bunch fresh parsley, chopped
1 cup red wine vinegar

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Directions

Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
Heat olive oil in a medium skillet over medium heat, and cook the lamb until evenly browned. Scrape up the brown bits from the surface of the skillet. Mix in garlic, parsley, and red wine vinegar. Reduce heat, cover, and simmer approximately 30 minutes, stirring occasionally.

Nutrition

Amount Per Serving (4 total)

Calories
330 cal
17%

Fat
22.2 g
34%

Carbs
9.5 g
3%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

LMVO

Sep. 8, 2005

"Its important when using these reviews to determine how you will make this dish to understand that Balsamic Vinegar and Red Wine Vinegar ( which is what the recipe calls for) are two entirely differen..." See moret types of vinegar with very different levels of acidity, and flavor. I would expect that Balsamic vinegar would not have worked well in this dish at all."

CIAOTEBALDI

Dec. 3, 2004

"I always thought Greek lamb was made with lemon juice, not vinegar! I Tried the vinegar..(balsemic) and agree with the others. Try the juice of a lemon to each pound of lamb...with Greek oregano, as..." See more well."

WELLSTONE

Mar. 28, 2004

"Too much vinegar,I used only 3/4 a cup and it was still too much!,It wasn't what I was going for and I feel it ruined my good lamb meat!..." See more"

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