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Sofrito (Greek Lamb Recipe)

By: Janet

"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."

Rate/Review | Read Reviews (4)

What to Drink?
	Tempranillo

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.