Sofrito (Greek Lamb Recipe)


"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."
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1 h servings 330 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 di...

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 orega...

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!

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.