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Rating: 2.6 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a medium bowl. Season lamb with salt and pepper, and dredge in flour to evenly coat.

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  • 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.

Nutrition Facts

330 calories; protein 22.2g; carbohydrates 9.5g; fat 22.2g; cholesterol 76mg; sodium 655.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2005
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. Read More
(16)

Most helpful critical review

Rating: 2 stars
12/03/2004
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. Read More
(14)
5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/08/2005
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. Read More
(16)
Rating: 2 stars
12/03/2004
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. Read More
(14)
Rating: 1 stars
03/28/2004
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! Read More
(11)
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Rating: 2 stars
06/29/2004
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. Read More
(7)