1405 SW Vermont St.
Portland OR 97219
United States



Filtering by Tag: lamb


Sarah West

1 lb. meat (lamb, chicken or beef) cubed
1 lb. (approx) firm tomatoes, cut into 1 inch cubes
1 onion, cut into thick squares
4 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme or oregano, chopped
~ salt and pepper, to taste
~ paprika (optional), to taste


  1. Mix together oil, garlic and herbs. Set aside.
  2. If you are using wooden skewers, soak them in water for at least 10 minutes. Heat grill. If using a charcoal grill, place grill about 4 inches from heat source.
  3. Thread vegetables and meat alternately on skewers. Leave a little space between pieces. Brush skewers with oil mixture and season with salt, pepper and optional paprika to taste. Set aside while grill heats up.
  4. Place kebabs on grill when the grill is hot. Brush them with a little more olive oil as they cook. Turn kebabs a few times and cook until they are brown on all sides and meat is tender, about 10 or 15 minutes.
  5. Remove skewers from grill and place on a platter. Cover with a foil tent, let the skewers rest for about 5 minutes then serve.

Note: Looking for a vegetarian/vegan option? Use cubes of tempeh instead of meat.

Irish Lamb Stew

Sarah West

2 pounds lamb cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons vegetable oil
1½ pounds red potatoes, cleaned and cut into 1-inch chunks
2 large carrots, cleaned and cut into half-moon pieces
1 turnip, peeled and cut into small chunks
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 bay leaf
~ Salt and freshly ground black pepper
2 cups water
½ cup dry red wine


  1. Preheat oven to 300 degrees. Dry the lamb cubes and season with salt and pepper.
  2. Heat a large thick bottomed Dutch oven on medium-high heat with 1 tablespoon oil. Once the oil begins to smoke, add ½ the lamb pieces and brown on all sides. Remove from heat and transfer to a plate. Add another tablespoon of oil, brown the remaining meat and transfer from plate.
  3. Lower heat to medium and add the onions. Cook onions until softened, about 5 minutes. Add garlic and stir for 30 seconds. Add wine, scraping up the browned bits of meat and onion on the bottom. Add meat and any juices on plate, thyme, bay leaf and water. Bring to a simmer, cover and place pot in the oven. Cook for 1 hour.
  4. Stir in potatoes, carrots and turnips. Cover, return to oven and cook until lamb is done, about 45 minutes to an hour. Let sit for 5 minutes, taste and adjust salt and pepper as necessary. Serve.