Sofrito (Greek Lamb Recipe)

4
Janet 0

"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."

Ingredients 1 h {{adjustedServings}} servings 330 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 655 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.
  2. 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.
Tips & Tricks
Roasted Lamb Breast

See how to make a lamb dish that’s similar to pork belly or spare ribs.

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Grilled marinated lamb dressed with a minted honey and sherry vinaigrette.

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Reviews 4

  1. 5 Ratings

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LMVO
9/8/2005

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 different 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.

Richard Tebaldi
12/3/2004

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 well.

WELLSTONE
3/28/2004

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!