Nigella's paschal lamb
- Number of Servings: 15
Ingredients
Leg lamb (2.6 kg), or shoulder, for fewer900g haricot (navy) beans1 carrot5 sticks celery4 cooking onions250 ml white wineSalt and pepper AT ENDRosemary sprigs
1. Soak the beans overnight
2. Next day, boil beans in fresh cold water for 30 mins once boiling. Drain, reserving the cooking liquor
3. Seal the meat on all sides
4. At the same time, blend onions, carrot, celery together. Fry this vegetable mush in the same pan as the lamb for 5 mins
5. In a large roasting tray, combine veg and drained beans. De-glaze frying pan with the wine, add and stir. Place the meat over the beans, add c. 700ml of bean liquor and plenty of rosemary
6. Cover with foil and seal tightly. Then cook in oven for 2.5 hrs at 170c and then the same at 140C, or adjust time downwards and leave in hotter oven.
7. Check when there is c 1hr to go, removing foil to brown meat and cook off the cooking liquid as desired. At this point, check the beans, and if cooked ans softened, add salt and pepper (not before, as beans will stay hard!)
8. Leave in a low temp, covered, till ready to serve
Serving Size: 15 generous mains with bread and salad; with heavier sides, will serve many more
Number of Servings: 15
Recipe submitted by SparkPeople user QWESTING.
2. Next day, boil beans in fresh cold water for 30 mins once boiling. Drain, reserving the cooking liquor
3. Seal the meat on all sides
4. At the same time, blend onions, carrot, celery together. Fry this vegetable mush in the same pan as the lamb for 5 mins
5. In a large roasting tray, combine veg and drained beans. De-glaze frying pan with the wine, add and stir. Place the meat over the beans, add c. 700ml of bean liquor and plenty of rosemary
6. Cover with foil and seal tightly. Then cook in oven for 2.5 hrs at 170c and then the same at 140C, or adjust time downwards and leave in hotter oven.
7. Check when there is c 1hr to go, removing foil to brown meat and cook off the cooking liquid as desired. At this point, check the beans, and if cooked ans softened, add salt and pepper (not before, as beans will stay hard!)
8. Leave in a low temp, covered, till ready to serve
Serving Size: 15 generous mains with bread and salad; with heavier sides, will serve many more
Number of Servings: 15
Recipe submitted by SparkPeople user QWESTING.
Nutritional Info Amount Per Serving
- Calories: 332.8
- Total Fat: 10.9 g
- Cholesterol: 106.4 mg
- Sodium: 146.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 6.0 g
- Protein: 38.7 g
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