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
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