The reviewer gave this recipe 0 stars. This recipe averages a 2.0 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 2.0 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 2.0 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 2.0 star rating.
Reviewed: 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!
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