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."
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boneless lamb meat, cut into bite-sized pieces
garlic, peeled and minced
fresh parsley, chopped
red wine vinegar
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sofrito (Greek Lamb Recipe)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 200
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