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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

June 1st, 2016


To prepare Shashlyk (Georgian skewered lamb), a dish from the Caucasus, assemble the following ingredients:

1 large onion, peeled and finely grated
1 tblsp. strained fresh lemon juice
1 tblsp. olive oil
1 tsp. salt
¼ tsp. freshly ground black pepper
2 lbs. boneless leg or shoulder of lamb, cut into 1- to 1½-inch cubes
2 medium onions, cut into ¼-inch-thick chunks
2 firm, ripe medium tomatoes, cut into eighths
10 scallions, trimmed
1 lemon, quartered

In a large mixing bowl, stir together the grated onion, lemon juice, olive oil, salt and pepper. Add the meat the let it marinate for at least 3 hours at room temperature, tossing it in the marinade every hour or so to keep the pieces well moistened.

Prepare coals in a charcoal broiler or preheat your kitchen broiler to its highest point.

String the cubes of lamb tightly on 4 long skewers, alternating the lamb with the chunks of onion; press them firmly together. Broil 4 inches from the source of heat, turning the skewers occasionally, until the lamb is done to your taste and the onions are brown. Slide the lamb and onion off the skewers onto heated individual plates, and serve with the raw tomatoes and scallions.

Serves 4.

Posted by: The Editors
Category: Black Lamb Review of Books, Recipes | Link to this Entry


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