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
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 330 cal
- 22.2 g
- 9.5 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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."
"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."
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