|Amanda (l.) and Merrill (r.)|
Some months ago, I was intrigued by a post for a Lamb dish which topped a bed of lemon-flavored Orzo. The dish came from a Food52 contributer who signs herself ‘Fiveandspice’ (www.fiveandspice.com). Along with the recipe came the story of its origins. Fiveandspice’s Mother had seen it in a magazine and incorporated it into her family’s bill of fare. Since the family was good solid Norwegian stock living in Minnesota, the original "Greek" Lamb with Orzo provided quite a contrast to their usual Norwegian meatballs and fish cakes. I'm not sure my friend Phillip, whose background and cooking is authentically Greek, would attach a Greek flag to the original recipe, but in Minnesota it was positively Pelopponesian. And remained so until Fiveandspice encountered April Bloomfield’s recipe for lamb meatballs in a spicy sauce. I can always endorse anything Chef Bloomfield does with lamb—see http://www.chewingthefat.us.com/2010/04/visit-to-april-bloomfields-breslin-and.html. What Fiveandspice did was to revisit her Mother’s recipe incorporating both Chef Bloomfield’s techniques and, I would say, ingredients. I’d been waiting for the weather to call for heartier dishes and this winter has over delivered on cold, snow, ice and the overwhelming desire to stay indoors until, say, April. So I set out to make Fiveandspice’s Lamb with Orzo.