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Black Lamb


Now in its 14th year of publication, this magazine was created to offer the discerning reader a stimulating selection of excellent original writing. Black Lamb Review is a literate rather than a literary publication. Regular columns by writers in a variety of geographic locations and vocations are supplemented by features, reviews, articles on books and authors, and a selection of “departments,” including an acerbic advice column and a lamb recipe.


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Black Lamb Recipe of the Month

January 1st, 2016


To prepare Broiled Lamb Chops with Coriander-Orange Butter, assemble the following ingredients:

For the coriander-orange butter:

6 tbsp. unsalted butter, at room temperature
3 tbsp. chopped fresh cilantro (fresh coriander)
½ tsp. ground coriander
¾ tsp. grated orange zest
salt and freshly ground pepper

12 lamb chops, about 3 lb., each 1 inch thick, trimmed of excess fat
2 tbsp. olive oil
salt and freshly ground pepper
fresh cilantro (fresh coriander) sprigs
orange wedges

To make the butter, in a small bowl and using a fork, mash together the butter, chopped cilantro, ground coriander, orange zest, and salt and pepper to taste. Cover and refrigerate for 15 minutes.

Remove the butter from the refrigerator. Place a wedge of plastic wrap 10 inches square on a work surface. Using a rubber spatula, mound the butter along the center of the plastic wrap. Drape one side of the wrap over the butter and roll the butter into a tube shape about 1 inch in diameter and 3 inches long. Twist the ends of the plastic wrap in opposite directions, like a candy wrapper, and refrigerate the butter until firm.

Preheat a broiler. Brush the lamb chops on both sides with the olive oil and season to taste with salt and pepper. Place on a broiler pan. Slip the pan under the broiler about 4 inches from the heat source. Broil until browned on the first side, about 5 minutes. Turn the lamb chops and continue to broil until browned on the second side and pink when cut in the center, about 5 minutes longer.

Remove from the broiler and place 2 lamb chops on each plate. Remove the butter from the refrigerator and remove the plastic wrap. Cut the butter into slinces 1/4 inch thick. Place 1 slice on top of each chop. Garnish with the cilantro springs and orange wedges and serve immediately with oven-roasted potatoes.

Serves 6.

We invite our readers to send us (blacklamb63@comcast.net) their favorite lamb recipes. If your recipe works out in our state-of-the-art test kitchen, we’ll print it and give you credit. •

Posted by: The Editors
Category: 13th Anniversary Issue, Recipes | Link to this Entry


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