"Greek" Lamb with Orzo

By • March 4, 2013 • 133 Comments

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Author Notes: About a million years ago, when my brothers and I were just starting to be adventurous enough to eat foods other than Norwegian meatballs or fish cakes, my mom found a recipe for Greek lamb with orzo in a magazine -- Cooking Light or Eating Well or one of those types -- and tried it out on us. It was a hit and became a mainstay of our family meals. It was also the recipe she sent to each of us, successively, when we needed something easy but impressive to cook for friends in college. It's still one of my favorite meals, and a wonderful way to easily serve a crowd. Of course, as I've evolved, my lamb with orzo has evolved as well, gathering additional ingredients and spices like a glacier gathering stones. Very recently, I made April Bloomfield's lamb meatballs in spicy sauce, and it knocked my socks off with its deliciousness. It also reminded me of my lamb with orzo -- which by this point had already become more "Greek" flavored than Greek flavored -- so I adapted some of her techniques, adding them to the mix.
What makes this a cheap feast? When I think of a feast, besides feeding a crowd, I feel like it ought to have some little elements of decadence, some richness that makes it feel ever so above the ordinary. But, if it needs to be cheap, this means you must be clever and judicious with your fancier ingredients, scattering them with elegance rather than ebullience, and stretching them with simpler, complementary, ingredients. I feel like this dish does just that.
fiveandspice

Food52 Review: WHO: Fiveandspice is a long-time Food52-er who works nothing but magic in the kitchen.
WHAT: A filling -- and exciting -- dinner that goes from stove to the table in under an hour.
HOW: Cook up a pot of saucy, fragrant lamb, and then all that's left is a quick boil of the pasta.
WHY WE LOVE IT: The process is straightforward, but the finished dish doesn't taste that way; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots! We'd run out for the ingredients now, if we were you.
The Editors

Serves 8-10

  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 6 cloves garlic, sliced thinly
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon crushed red pepper
  • 28 ounces can of whole tomatoes, drained and smooshed with your hands (fun!)
  • 14 ounces can of chopped/diced tomatoes
  • 5 ounces fresh spinach, chopped
  • 1 pound orzo pasta
  • 2 cups chopped fresh parsley
  • 1/4 cup lemon juice, freshly squeezed
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/4 cup kalamata olives, pitted and finely chopped
  • 1/2 cup crumbled feta
  1. In a good sized Dutch oven or other heavy bottomed pan, heat the one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain all but 2 tablespoons of the fat.
  2. Return the pot to the stove top and add the onion and garlic (still over medium-high). Cook, stirring occasionally, until they are softened and golden, about 5 minutes. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper) and cook until they start smelling extremely toasty and fragrant (1-2 minutes). Then, stir in the smooshed tomatoes.
  3. Cook the smooshed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
  4. Add the cooked lamb back to the pot, give a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling just a touch of feta and olives on, which will add to the saltiness).
  5. While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water, basically) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes, usually. Reserve 1/2 cup of pasta water.
  6. Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.
  7. Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. Pass the dish around the table and relax. A good red wine, on the dry side, is a highly recommended companion here.
Jump to Comments (133)

Comments (133) Questions (1)

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2 months ago Rebecca

Very tasty! I followed it verbatim apart from simmering the lamb mixture for 40minutes rather than 20; would have been too watery otherwise. Next time I'd use 1 cup of water rather than 2 although this could alter the flavour. Will definitely make again. Will be a good dish for entertaining as you can make the sauce in advance.

Stringio

2 months ago Jan Goren

Delicious recipe. Everyone had seconds. Would maybe cut the water in recipe a little and drain orzo better and not adding the pasta water ... Looking forward to the second day flavors.

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3 months ago chris

This is an absolutely delicious dish, which explodes with flavor, and looks gorgeous. I used fresh jalapeno, instead of crushed red pepper; and included an eggplant that needed to be used. I also had some shredded lamb in the freezer (I think it was leftover from lamb shanks), which added a nice texture.

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4 months ago jeri

This dish is *amazing*! My entire family, from age 11 to adult, loved this dish. My husband, who as a matter of principle (very fit/inshape) never has seconds did have seconds. Plus, it makes a ton of food--we are a family of 8 and we still have leftovers (fortunately!). Will definitely make it again. Made it exactly as written except didn't add the cayenne pepper.

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6 months ago Jerome Kapelus

Cooked this fantastic dish alongside the kale/cabbage/brussel sprouts salad and my guests we thrilled. I used a little less tomato and would recommend using about 1/2 of the tomato amount. Also, it could have benefitted from a bit more lamb. Nonetheless, a great dish in both taste and in presentation, and the salad was a great complement.

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6 months ago willsmom

Tried this last night on a group of 7 - and it was a huge hit. I didn't leave out any tomato, just did the prescribed simmering. However, I doubled the recipe and still had people who would have eaten more. Granted, we are more of a paleo crowd and the orzo wasn't totally eaten. Served with a big salad as well - plus tzatziki. And spiced chickpeas for appetizer. If you have even one big eater, you might consider doubling. I am sure it tastes fabulous the next day!

Stringio

6 months ago tastysweet

It is even better the next day. And if there are any left overs, it freezes well and still tastes fantastic.

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6 months ago Agnes

This was very tasty. While I halved the tomatoes, it was still very liquid. I will just use one can of chopped tomatoes. Definitely yum!

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6 months ago csemsack

Wish I had read all the comments, instead of the first 6. Too tomatoey for us, I would definately cut out the 14 oz can of diced and definitely up the spices. Very good!

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8 months ago Steve R

Has anyone used fresh mint in this recipe that sounds awesome! My cousin near Rochester, NY sent it to me after making it and loving it! I bought a boneless leg of lamb roast from Costco and will grind it myself to use in this and to make Lamb burgers with Feta & mint...

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8 months ago ECMotherwell

Made it last night, and Oh My Goodness -- this recipe is PERFECT. Every element is balanced just right, and the result is deeeeelicious. Thank you, fiveandspice!! My very small modifications included: using ground turkey (had it on hand, couldn't find lamb), using about twice as much chopped spinach as listed, and serving on couscous instead of orzo. Yummmmmmmm.

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9 months ago luv2cook2

To make this dish is to love this dish! I didn't change a thing and still wouldn’t. That’s unusual for me since I always want to tinker. Thank you fiveandspice for this! Looking forward to trying other recipes you’ve posted. So many look so good!

Ashley

9 months ago Ashley Marie

I haven't made this yet (I know, I know, I'll come back and review when I do) but I am DYING to after reading it. My boyfriend is having a few colleagues over and has informed me he wants a more "casual" experience than a real sit-down dinner. I was thinking of doing Korean-inspired tacos, but now I'm thinking THIS is what I need to do! Everyone can grab plates of it, and who doesn't love lamb? Oh, thank you SO MUCH for this recipe!!

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10 months ago Xtinabytes

This was a unanimous hit! I took the leftovers to work and had my coworkers swooning! Was just as good the next day!

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10 months ago Linda

Made this last night, delicious! I think next time, I'll use whole cumin seed & coriander and toast them before adding. I did increase the spices, other than the cinnamon.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmm, yes. Whole toasted spices are always best, if you have time!

Stringio

12 months ago tastysweet

Making this again this weekend for different guests. This will be my go to recipe. Thanks for this dish.
Happy holidays to everyone. Love to read all the posts for different suggestions.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Happy to hear it!

Open-uri.24967

12 months ago Sarah Smith

This was fantastic - I chopped up some lamb leg and used that in place of the ground lamb but other than that, I found the rest of the recipe. I can't wait to eat it for lunch today!

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So glad!

Stringio

about 1 year ago tastysweet

I made this fabulous dish back in July. It was a big hit. I used a 28 oz can of crushed tomatoes and the called for amount of diced tomatoes and used only 1 1/2 C of water. The consistency was perfect. I made this the day before and then put it in my slow cooker the next day for about 5 hrs. on low and then just kept it on warm until serving. I will confess, I totally forgot to put the spinach in. I had it in the fridge ready to plop it in. But no one noticed. Will be making this again. Thanks for a really intense flavorful dish.

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Nice!

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about 1 year ago ellen

OMG this is AMAZING! i tweaked it via some comment suggestions: i increased the spices by 50%, just used 28oz. chopped (not whole) tomatoes UNdrained & did not add the other 14oz. can chopped tomatoes or the water. it was delicious & can totally be made ahead up until adding the spinach at the end: just make the pasta while you reheat the lamb, then chop some fresh spinach & throw it in & serve with a simple salad & barefoot contessa's killer tzatziki: http://smittenkitchen.com...
thanks for a FABULOUS recipe! easy, delicious, feeds crowd on a budget, gorgeous presentation & able to make ahead- what more could you want? :)

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

Tibet

about 1 year ago CookLikeMad

I made this last night with ground grass-fed beef since my market was out of ground lamb, and it was wonderful. I skipped the Kalamata olives since my husband doesn't like them, and served it with a dill & cucumber yogurt as juliunruly suggested. It served 4 with plenty of leftovers for 3 to 4 more.

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yum! This makes me want to make some and have it with dill and cucumber yogurt right now!

Food_52

about 1 year ago ginampen

Thanks for the great dish, it is very good and creative! Although I have made it several times, I do not follow the way the recipe is ordered because, in my opinion, it is unnecessarily long. Instead of steps 1-4, add a little olive oil to a pan and add the garlic and onions. Once those are going I add the lamb until browned, mix in the spices, then add only one can of whole tomatoes, roughly chopped, then let simmer to marry the flavors for about 10 - 15 minutes. I do not add the other can of tomatoes or water because it get too watery. Followed by steps 5-7, this dish really is a winner!

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

It's always nice to figure out streamlined versions!

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over 1 year ago Regine

We had this for dinner tonight. Very good but i skipped the cinnamon, cumin and oregano which I don't like much. I used herbes de provence instead of the oregano and i followed someone's advice to cut the water from 2 cups to one cup. I prefer my pasts on the dry side (particularly when u have the ground lamb mixture on top) so skip the pasta water, and cut the 4 tbsp lemon juice in the pasta to 1 tbsp. I also added some lemon zest to the ground lamb mixture. Also, this as main dish cannot be for more than 6 people.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad you made adjustments to suit your taste! I think how many people this feeds will vary a great deal depending on appetites and whether you serve it with side dishes. I usually have it accompanied by a very, very large salad, which may be why it stretches further.

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over 1 year ago karencooks

This is a delicious recipe!!! Have enough to freeze for another wonderful meal!!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome!

Stringio

over 1 year ago tastysweet

Thought of a question as I again browsed the ingredients. I very rarely if ever use coriander. What can I use as a substitute or is that a necessary spice? Just hate to buy it just for this recipe.
Much thanks.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hi tasty sweet, I'd guess around 12-16 oz on the onion. For coriander there aren't really any great substitutes. You could use a pinch of cardamom and then up the cumin. Personally I think coriander is an awesome spice, so if you do decide to buy some I'm sure you could find lots of uses for it! :)

Stringio

over 1 year ago tastysweet

Thanks, any other ideas for using coriander?

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Well, it is often a central spice in curries. It's also good in tagines and a lot of Middle Eastern dishes, and I usually add some if I'm making a chili. It's also good in spice rubs for grilled meat.

Stringio

over 1 year ago tastysweet

ok then. thanks.

Stringio

over 1 year ago tastysweet

I plan on making this recipe for company as it looks fantastic. When you say one (1) large onion, to me that is in the eyes of the beholder! Can you aproximize it's weight. That would be helpful to me. I know it doesn'thave to be exact, just a guide line.
Thanks.

Julistache

over 1 year ago juliunruly

Time consuming, but AAAAHHHMAZING. Serve with copious amounts of red wine to people with big appetites. Would definitely do a yogurt/cucumber salad with dill on the side next time.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Glad you liked it! A yogurt and cucumber salad would totally be a delicious side for it. Great suggestion!

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over 1 year ago Laurelb

Made this tonight and we liked it a lot. I would make a few changes. First it would not serve more than 4 people at our house. I would increase the spices by half again and reduce the water to 1 cup to get a thicker sauce. I added the currants and would do it again.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Definitely tweak anything to your taste!

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over 1 year ago Rmapofboca

Saw this recipe last night and knew I needed to make immediately... so I i made it for dinner tonight! Absolutely delicious. The family loved it. Easy enough for a weeknight dinner. I followed the suggestion of adding currants, both because i really like the salty-savory- sweet trifecta and because I have an enormous container of currants from a restaurant supply warehouse. It was an excellent addition. Thank you for adding another great dish to my repertoire...

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Wonderful! Glad it went over well!

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over 1 year ago crunchygooey

Oops - sorry. Just saw the post DIRECTLY BELOW my question that answers my question. Guess my skim-reading skills aren't what they used to be!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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over 1 year ago crunchygooey

So good! Do you know if it freezes well?

Stringio

over 1 year ago tastysweet

If I keep the orzo separate from the lamb mixture, can I freeze this? Also thought about putting chopped dried mission figs or dates in it. BTW: I love orzo and use it a lot inlieu of rice.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, definitely! It reheats quite nicely. And, I bet chopped dried figs or dates would be delicious in it.

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over 1 year ago Glitterpunk87

Very tasty. My husband is from the Mediterranean and I'm always on the hunt for twists on those basic favors. This fit the bill at every turn. Easy, wonderfully fragrant, enough for a crowd, absolutely delectable, and looks elegant on a platter. Thank you for sharing.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you! Glad it went over well!

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over 1 year ago chefbonandee

Made this a few days ago. The grocery store I went to after work didn't have ground lamb, and I couldn't muster the strength to drive to another store, so I subbed in ground bison. Also used a dry mix of wild rice and lentils in place of the orzo, but still treated it as you do the orzo in the recipe. I added chopped crimini mushrooms to the meat mixture, and topped each plate of food with a big dollop of greek yogurt. It turned out so great! Amazing layers of flavor, the boyfriend cleaned his plate, and I felt light and healthy after having it for lunch. Will definitely be making this again.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Love your creative adaptations! I'm glad you guys liked it so much! I definitely always feel really light and healthy after eating this one too. There's something so fresh and just the right level of filling about it.

Carolyn_90

over 1 year ago Carolyn T

Oh my gosh, Emily! This dish was beyond fabulous. I didn't have orzo, so used farfalline (baby bowties) and I had arugula instead of spinach, but am sure those alterations did not change the great flavors. My hubby and I both nearly licked our plates. Thanks for your great recipe. Loved the story about your mom and how you have made additions to the original. I've signed up for your blog via RSS. I looked for the recipe on your blog?? Couldn't find it. I want to link to it . . . you need to write it up!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much Carolyn! I'm absolutely thrilled you guys enjoyed it so much, and your alterations sound like they worked deliciously. You're right, this recipe isn't on my blog. It's one of the funny things about my blog that I realized lately, which is that a number of my most staple meals never have made it on the blog because I make them on nights when I'm not in the mood to drag out my camera. But, I'm trying to get better about capturing those ones too - since they're some of the best! So, hopefully it'll be on there one of these days soon. :)

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over 1 year ago karencooks

I made this recipe last night and it is fantastic. What flavor!!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much! Glad to hear you liked it so much!

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over 1 year ago JanetFL

Congratulations on your win - this sounds wonderful! I will be making it for a get-together that will occur at the beginning of June. Can't wait!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's great! Hope you all enjoy it!

Pamelalee

over 1 year ago pamelalee

I cooked a double batch of this today, and I'm so glad I didI Now I can share it with my friend, also a food52 fan, who just delivered her fifth child a few weeks early.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

How nice of you! Congratulations and good luck to your friend on her newest addition! :)

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over 1 year ago foxeslovelemons

Congratulations! This dish looks excellent, and I usually have all of these ingredients on hand, so I'll be trying it out soon :)

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Hope you enjoy it!

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over 1 year ago Daralynn Hall Luburgh

Made this last night and it was sooooo delicious! Got to enjoy the leftovers for lunch - yay! Congratulations on your win. I will make this again for sure!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Daralynn! That's awesome! (And, it does make great lunch leftovers doesn't it?! :) )

Christening_119

over 1 year ago kxr173

Amazing dish! I multiplied it by 6 and made it to feed a huge crowd of 60 middle school boys as part of an after school dinner program for underserved & underprivileged kids in the city. I chose this because it has veggies, flavor and is beautiful to serve. The boys loved it, even the skeptical ones & this was a hit with all of the volunteers on staff. I was glad to provide a warm, healthy meal on budget to these children. I used grass fed beef and served with some warmed pita slices and raw veggies with tzatziki dip to encourage the kids to eat as many veggies as possible. Getting nervous that I didn't make enough, I added some cooked lentils into the meat mixture to stretch it. Turns out I didn't need it, but the leftovers for the faculty to enjoy for lunch the next day were greatly appreciated. Meals like this give me hope that we can teach people that a delicious, nutritious meal can be prepared on a tight budget and families don't have to eat fast food to enjoy a decent meal. I look forward to adding this recipe to my own dinner rotation. Thank you again for sharing!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is SO cool! I'm overwhelmed by the thought of so many people trying and enjoying this meal. Thanks for letting me know, and thanks for the good work you're doing! Those sorts of programs are so incredibly important.

Steve_dunn02

over 1 year ago Oui, Chef

fiveandspice rocks on! Congratulations on this awesome dish and another well deserved win.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Steve! (And great to hear from you! It sounds like you've been crazy busy!)

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over 1 year ago QueenOfGreen

Made this last night for a finicky group: the girl who swore she hated cumin loved it; the girl who refuses anything with parsley loved it; the girl who turns her nose up at all things coriander/cilantro loved it. Well done you!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is absolutely fabulous!

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over 1 year ago krusher

Cooked this for dinner last night. It went over very well. Definitely a keeper. Thanks.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'm so glad to hear it!

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over 1 year ago lil chef

This is delicious! Served with bulgur instead of the orzo and added about 1/4 cup of currants to the pot when I added the lamb to the tomatoes. The sweetness played really well off the saltiness of the feta and olives!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome! I'm glad to hear that it was good with bulgur, and I love the addition of currants. I'll try that next time.

Dscn3274

over 1 year ago inpatskitchen

Congratulations on the win! A wonderful "Cheap Feast"!!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks IPK!

Moi_1

over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

It's truly a magical dish, congrats on the win!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you very kindly QS!

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over 1 year ago Kukla

Congratulations on your winning recipe, Emily! I am very happy for you!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much Kukla!

Lobster_001

over 1 year ago nannydeb

Congratulations! Looks yummy!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you!

Emily_photo

over 1 year ago Emily_JK

Happy to report that subbing the lamb with chickpeas and seitan sausage turns this into a wildly enjoyable (and even cheaper!)vegetarian fest!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That is wonderful to hear! I've always wondered how this would be with chickpeas, but sadly since I can't eat chickpeas (SO sad!) I've never tried it myself.

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over 1 year ago Charon Eve

Can't think of anything more cruel than lamb, so I will definitely try with the chickpeas! (I make chili with them, putting them first in the food processor to mimic the crumbliness of ground beef).

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over 1 year ago conniejac

This sounds fantastic! I was going to make lamb meatballs for the dinner party I'm hosting next weekend but instead I'm going to try to double this recipe for my group of 18.

Two questions, 1. do you think I'd be able to prepare some of this in advance (or even earlier that day) and reheat? and 2. Originally I was going to do a simple greek salad for the lamb meatballs but now switching mains I'm struggling to find the appropriate side dish for this feast as it appears to have all our basis covered.

Thanks in advance!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

It definitely works well to prepare it in advance. The orzo doesn't reheat quite as well (which is not surprising), but the lamb part you can definitely make ahead of time, cool, then reheat on the stovetop over gentle heat with the cover on the pot. As far as sides go, I so usually serve a salad with it, though a Greek salad might be a little bit much of a double up on the feta and olives. I like to do a simple salad with greens, maybe some sliced oranges, maybe some shaved fennel, and a lemon and olive oil dressing. Once I served it with a citrus and avocado salad, which is not exactly Mediterranean, but was still pretty tasty on the side. An arugula salad with chopped dates and pickled red onions, and maybe some toasted almonds, might be fun and a nice contrast too.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I *do* usually serve, not "so usually serve."

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over 1 year ago conniejac

Thank you! Yes, I agree a green salad would work better than a Greek- feta and olive overload (although that doesn't sound so bad either!)

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over 1 year ago calendargirl

Super, lovely flavors. I'm going to try this with whole wheat orzo or even bulghur, as we're trying to stay away from standard white pasta. Congrats on being a finalist, and on the bebe on the way!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much! I'm very excited - about both things, though a little more about the baby, I must admit (surprise)! I think it would work beautifully with whole wheat orzo or bulgur. In fact, I might have to try it with bulgur next time. I love that idea, and bulgur is awesome with parsley.

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over 1 year ago carolcamille

This is the toughest contest yet!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Very stiff competition! :) I'm honored to be up against Abbie's beautiful Mexican concoction!

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over 1 year ago Kukla

Love this recipe!! Congratulations on these well-deserved honors.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so very much Kukla! You're very kind.

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over 1 year ago Jaijai44

A friend cooked this for me last night, with home grown tomatoes, and it was delicious! And it has introduced me to food52 in the process! Thankyou!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh I'm so happy to hear you guys tried it and liked it! I wish I still had some tomatoes left from last summer! Mmmmmm.

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over 1 year ago Waverly

This sounds like a great weeknight family meal. Congratulations!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Many thanks Waverly! It definitely is. We use it both for a weeknight meal and for entertaining. It's easy, but people are always impressed.

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over 1 year ago Midge

Yum Emily! Congrats! I'll be trying this soon.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Midge! I hope you enjoy it, and I hope life is good these days!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! This sounds like a tasty party dish, and it minimizes clean-up to boot -- gotta love it!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much Sara. It's the ultimate combo, right?! ;)

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over 1 year ago EmilyC

Congrats fiveandspice! I love this combination of flavors. Also appreciate the two pot aspect -- A LOT! : )

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks Emily! My husband would say that I never try to minimized dishes, but I swear I appreciate low dish producing meals! :) But, I like that this one has it all!

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over 1 year ago creamtea

congratulations 5&S, this sounds so good!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much creamtea! :)

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over 1 year ago dymnyno

Sounds delicious, will try very soon!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks dymnyno! I hope you do! We really love it.

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over 1 year ago rachaelmr

This looks great - i am going to try it out next week with friends!! Both of the finalists' dishes look very sexy!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much Rachael! I hope you guys enjoy it! Let me know how it goes.

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over 1 year ago Madhuja

Congratulations fiveandspice! I love the spice combination you have going on in here!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you Madhuja! It's one of my very favorite spice combos.

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Big Congrats Em! I kinda want to vote for you! :-) I will definitely be making this

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats to YOU! I want to vote for you! Vote trade? ;) And maybe a cookie trade too?! Good thing it's not a running race because I haven't run in months (too much snow, hehe).

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

We are doing The Electric run Sat night - make that the Electric Amble :-) COOKIE TRADE!!!

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over 1 year ago cookinginvictoria

Congrats, f&s, on the finalist nod! So happy to see that this is a finalist!! I was one of the testers for this recipe and this dish is one of the best that I have ever tested for food52. I really like how quickly it all comes together and despite the array of bold flavors and spices, it is super kid friendly. My eight year old daughter devoured it and gave it two big thumbs up. I also love how you seasoned the orzo with olive oil, a good quantity of lemon juice and generous amounts of parsley. I often use olive oil (or butter) when dressing orzo, but the lemon juice and parsley additions are really inspired. I have been borrowing this technique when making other recipes -- such a simple thing but really boosts the flavor of a dish. :o)

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much CIV! I'm so flattered and thrilled to hear that! And super psyched that it was kid friendly, as that's something we're going to have to start having on our radar screen here (eep!). Thanks fo being a tester!

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over 1 year ago gingerroot

Hooray Em! Congrats on the well deserved finalist spot. I need to make this soon!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Aw, thanks Jenny!! If you do give it a try, let me know what you all think!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on being a finalist--this is such a great recipe.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you DrB! :)

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on being a finalist, this is just perfect to feed a crowd deliciously!! Love the flavors and a well deserved finalist spot.

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thank you so much Suzanne! It's definitely my go to crowd dish.

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over 1 year ago healthierkitchen

I love these flavors and I completely agree with your explanation of the "feast" part of this contest. Well said!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much! It's hard to define feast, but that was my particular way of thinking about it. :)

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over 1 year ago inpatskitchen

I love this! We just left a new Greek restaurant in the neighborhood and sampled all these flavors! Bravo!!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

They're some of my very favorite flavors. Thanks!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I had a Greek friend who did a similar dish that I was absolutely in love with, I will have to agree with aargersi, you had me.... with all of it. LOVE THIS!

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks so much!

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

You had me at Greek. Then you REALLY had me at lamb. Then at orzo I kind of wanted to propose. But we are both already married. So how 'bout dinner some time?

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over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Done! You're on.