Lamb cooked in Vinegar

Posted on Jan 16 2016 - 4:50pm by Marianne

Another of my mother-in laws recipes that gets a lot of compliments.

People tend to think ‘oh won’t the vinegar taste really strong?’ The vinegar adds a nice flavour that is not over powering and it goes really well with lamb forequarters or lamb cutlets. 


Lamb cooked in Vinegar
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Prep Time
5 min
Total Time
40 min
Prep Time
5 min
Total Time
40 min
  1. 6 lamb forequarter chops or 10-12 lamb cutlets
  2. Oil for cooking
  3. 3 garlic cloves crushed
  4. 1 Tsp dried oregano
  5. parsley and rosemary optional
  6. 1 cup of water
  7. 3/4 cup of white vinegar (see notes below)
  8. Sea salt
  1. Add oil to a large frypan covering the whole base.
  2. Add the garlic, oregano and if you like add parsley and rosemary.
  3. Heat a little then brown the forequarters or lamb cutlets adding sea salt to each side as each side browns turn over.
  4. Add 1 cup of water to the pan. Cover the pan and let the liquid reduce for about 20min approx on a medium low heat you can turn the lamb over once. If you feel it needs more time let the water reduce more.
  5. After all water has reduced add the 3/4 cup of white vinegar and let it reduce for about 5-10 stirring.
  6. Lamb should be tender when poked with a fork with nice natural juices left at the bottom of pan.
  1. Vinegar for some, may think it's not paleo try to find a white wine vinegar with no additives/sugars you could also use tho I have not tried it on this recipe, Apple cider vinegar and home made red wine vinegar tho I also haven't used it for this recipe.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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