New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 330 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 330 calories; 22.2 g fat; 9.5 g carbohydrates; 22.2 g protein; 76 mg cholesterol; 655 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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.