Thanksgiving

Nigella's paschal lamb is for Dinner.

Nigella's paschal lamb takes several minutes to prepare.

Nigella's paschal lamb takes several minutes to cook.

Nigella's paschal lamb makes 15 servings.

The ingredients for Nigella's paschal lamb are:

Leg lamb (2.6 kg), or shoulder, for fewer
900g haricot (navy) beans
1 carrot
5 sticks celery
4 cooking onions
250 ml white wine
Salt and pepper AT END
Rosemary sprigs

Here is how you make Nigella's paschal lamb:

1. Soak the beans overnight2. Next day, boil beans in fresh cold water for 30 mins once boiling. Drain, reserving the cooking liquor 3. Seal the meat on all sides4. At the same time, blend onions, carrot, celery together. Fry this vegetable mush in the same pan as the lamb for 5 mins5. 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 serveServing Size: 15 generous mains with bread and salad; with heavier sides, will serve many moreNumber of Servings: 15Recipe submitted by SparkPeople user QWESTING.

The nutritional information for Nigella's paschal lamb is:

• Servings Per Recipe: 15
• 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