Reviewed: Nov. 23, 2009

This is a great dinner. We made it tonight just as the recipe said and was very impressed. It was a light and fresh dinner.

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lurcavich

Cooking Level: Beginning

Home Town: Wichita, Kansas, USA

Living In: West Lafayette, Indiana, USA

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Reviewed: Nov. 20, 2009

I make this often using firm tofu instead of lamb. I cook the tofu just as the lamb but practically double the seasonings. This salad is a meal unto itself.

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toenacious

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Reviewed: Aug. 28, 2009

Delish! This is the first time I've rated a recipe and this one deserves it. Very easy dish and my husband suggested I add this to the rotation every couple weeks! I substituted ground turkey for the lamb as lamb has a high fat content, I also added some kalimata olives but left everything else the same. I would happily make this dish for company.

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lisa'skitchen

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: El Paso, Texas, USA

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Reviewed: Aug. 26, 2009

Very yummy; I didn't have coriander so I subbed curry and it was delicious. I also subbed lamb cubes (stew meat). Would definitely make again!

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GinaG

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Reviewed: Jul. 11, 2009

I did not have any ground lamb so I used 2 bonesless chicken breasts. Other than that I followed the recipe exactly. I wanted it served hot so just added in the spinach at the end until it wilted slightly. I made it for my daughter and I as a main course. As a main course for the two of us it would have served four people. If my husband was home this amount would have served two.

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 1, 2009

This salad is awesome! I added some chopped cucumber otherwise followed the recipe.

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THISTLEHAUS

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Reviewed: May 12, 2009

Very good! I made the following changes: used ground lean turkey instead of lamb; used sundried tomatoes instead of fresh; added sliced black olives; and added a bit of rosemary and paprika. I did not use the coriander or mint. I also blanched te spinach. The feta cheese was a great addition; with the warm orzo and meat it just blended in and gave it a very savory flavor. How wonderful to make an orzo dish without a stick of butter!

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A_ELKINS

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Reviewed: Feb. 15, 2009

DELICIOUS! My fiance and I both loved it. I actually chose to wilt the spinach mixture from step 3 to make it more of a warm main course, but it was so good I'm positive it would be fantastic as written. Cheers!

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Dr. Rae

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 7, 2009

Awesome. This recipe is surprisingly good. The only add that I had was ground turkey to satisfy my husband's need for "meat". Crumbles (fake meat) would be just as good and give extra protein.

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Melissa

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Reviewed: Sep. 4, 2008

Very Good! I used this as a side for Maple Salmon on this site. All the ingredients were wonderful together!

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MAW7815

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 8, 2008

This recipe was ok but nothing amazing. I used ground beef but it was very bland after browning it that I had to add more coriander and I added cumin to make it tastier. I also sauteed the spinach with some garlic just for a second to add more flavor because overall if I hadn't the dish would be very bland.

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cveiga1

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Reviewed: Jul. 14, 2008

Fabulous! My husband and in-laws raved. I used about half the called for lamb and may use a little less next time although we are not big carnivores. I might also lightly rinse the meat after cooking and add the coriander later as the meat was a bit greasy. All the flavors were wonderful!!!

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0morphine0

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 28, 2008

This was wonderful although I made several substitutions. I used chicken breast instead of lamb, oregano intead of coriander, red pepper instead of tomato & red onion instead of green onion. Ordinarily, I don't make this many changes to a recipe but I used what I had on hand and it turned out delicious in any case. Try it with chicken and oregano!!

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JK20165

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Flower Mound, Texas, USA

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Reviewed: May 10, 2008

"A big POW for the taste buds," my husband said. I had added a few dashes of cinnamon to the sauteeing meat, as in Arabic and Greek recipes, because the coriander taste seemed too stong. I used a bit (1/2 tsp?) of dried mint for fresh. If it seems bland, try the addition of LEMON PEPPER--really worked!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Apr. 6, 2008

I had tons of leftover lamb, so I tried this recipe w/ lamb leftovers cut into small bite size pieces and doubled the orzo pasta. It was awesome! I will definately try this and experiment with a variey of meats.

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EFROGGY

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Reviewed: Oct. 12, 2007

forget the spinach. if no scallions, brown regular onions while browning the lamb. after mixing everything together, bake for 25 minutes.

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kathy205

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Reviewed: Aug. 23, 2007

I changed this a lot, but thanks for the basic idea. I made lamb patties, seasoned them w/ garlic, paprika, basil, parsley, black pepper, and a little feta chz and grilled them. Then I took a can of Italian style tomatoes and put it in the skillet and let it come to a boil on med high heat. Then I added frozen spinach that was cooked and drained, extra green onions, garlic, the lemon it called for, and mushrooms instead of orzo. I left out any oil that it called for. Other than the high content of fat in ground lamb, this was a quick, healthy meal (and the whole dish doesn't get greasy from cooking the lamb in the skillet w/ the veggies).

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