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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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Archive for the 'Recipes' Category

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

Black Lamb Recipe

May 1st, 2016


First, roast a big old leg of lamb, and have it for dinner. Then, after a day or two, to fix yourself (and five loved ones) a mess of Southern baked ham and lamb hash, round up these ingredients:

2 cups diced leftover roast lamb
½ cup diced leftover ham or boiled ham
1 large onion, quartered
1 large green pepper, quartered, seeded and deribbed
2 or 3 sprigs parsley
1 tbsp. butter
2 tbsp. flour
2 cups milk
¼ cup dry bread crumbs
3 tbsp. melted butter
salt and pepper
Tabasco sauce

Put the lamb, ham, onion, green pepper and parsley through the coarse disk of a food grinder. Set the mixture aside.

In a heavy saucepan, melt the butter over low heat until it is bubbly. Using a wooden spoon, stir in the flour and cook, stirring constantly, until the mixture is light gold in color. Still stirring, slowly incorporate the milk. Stir until the mixture forms a thick, smooth sauce. Season to taste with salt, pepper and Tabasco.

Remove the sauce from the heat, add the ground meat mixture, and blend well. Pour into a well-greased, deep, ovenproof casserole, sprinkle the bread crumbs on top, and pour melted butter over the surface. Bake in a preheated 375° F. oven for 30 minutes.

From The Soul Food Cookbook, by Bob Jeffries.

We invite our readers to send us 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. •

From the first issue of Black Lamb, January 2003

Posted by: The Editors
Category: All Animal Issue, Recipes | Link to this Entry

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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