Reviewed: 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 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.

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Reviewer:

LMVO

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Reviewed: 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 well.

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Reviewer:

CIAOTEBALDI

Cooking Level: Expert

Living In: Amherst, Massachusetts, USA

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Reviewed: Jun. 29, 2004

Way too much vinegar, I used the whole cup and had to dilute it with beef stock. I would use perhaps half a cup of the vinegar, and some stock or water.

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