How could an obviously Mediterranean recipe like Orzo Lamb Salad be appropriate for Washington, Virginia and the Blue Ridge Mountains? Well, if you like lamb and you love beautiful, rural mountain views, you’ll learn in this post how it all comes together.
Hi! Chef Blondie here.
I have a special treat for you today. I’m going to introduce you to a friend of mine who has a great talent for cooking.
And, at the same time, I’m going to show you how to prepare her recipe for delicious Orzo Lamb Salad.
A Picnic and a New Friend
I met Susan almost 10 years ago. It was at a church picnic. And, of course, she brought one of her favorite dishes to share. It was at that picnic, after just one sample of her cooking, that I knew I had just met someone special.
There have been many gatherings since then, just like the one pictured above. And over the years, I’ve learned so much about Susan’s amazing ability to please the palate and to bring joy to a meal.
Fairlea Farm Bed & Breakfast
Susan and her husband Walt live on a farm in Washington, Virginia, where they raise sheep. But it’s not just any farm. – No, Fairlea Farm Bed & Breakfast ranks among the best B&Bs in the Blue Ridge. We know this to be true because my sister and her hubby stayed there twice, and we got to enjoy breakfast with them. And we learned:
– Susan’s breakfasts weren’t just good, they were spectacular!
– Here are some scenes and sights one can view during a stroll around Fairlea Farm.
So, instead of just talking about Susan’s food, let me share one of the many recipes from her Farlea Farms Favorites cookbook. My hubby and I have chosen Susan’s Orzo Lamb Salad. It’s not a breakfast recipe, but it gives us an opportunity to use some of the delicious lamb produced right there on Fairlea Farm.
Oh, and before I forget, Susan’s Fairlea Farm Favorites cookbook contains over 200 pages filled with recipes that “go way beyond breakfast.” As Susan says:
“All of my favorites are included. Unlike other cookbooks, nothing is held back here.”
I’m sure this recipe and Fairlea Farm Bed & Breakfast will please you as much as they have pleased hundreds and hundreds of guests. After all, as the Serendipity Farmhouse Test Kitchen proudly proclaims – it’s all about hospitality and fantastic food.
Orzo Lamb Salad
- 1 Medium Sauté/frying Pan
- 1 3- or 4-quart Saucepan with Lid
- ¼ c. olive oil
- 2 T. fresh mint chopped
- 1 T. fresh lemon juice
- ½ tsp. garlic minced
- ½ tsp. salt
- ¼ tsp. cracked black pepper
- 2 c. lamb cubed
- 2 T. olive oil
- 1 c. orzo
- 2 c. broccoli florets
- ½ c. Feta cheese crumbled
- ¼ c. kalamata olives halved
- 2 scallions chopped
- In a small bowl, combine olive oil, mint, lemon juice, garlic, salt and pepper; set aside.
- Sauté cubed lamb in olive oil; set aside.
- Prepare orzo according to package directions, adding broccoli to boiling water during last minute of cooking; drain.
- In bowl, stir together orzo-broccoli mixture, lamb, Feta cheese, olives and scallions until blended.
- Add dressing; toss to coat.
- Spoon mixture onto serving platter. Serve with tomato slices and pita crackers, if desired.