Lamb & Bean Braise

267. Lamb & Bean Braise (One & Two)

This is a Nigel Slater recipe. That means you know it’s going to be brilliant.

The last thing of his I made was a Moroccan style marinated grilled chicken, from his Real Food book. I really, really love Nigel Slater. Actually, maybe we can add him to that “top chefs Sarah would bag” list from the Q&A with Sarah post...

This stew practically cooks itself. The first thing you have to do is marinate some pieces of lamb neck overnight in red wine, with slices of orange, carrot, celery and other herbs. On the day of eating, you remove the lamb pieces and brown them, then cook the vegetables in a pot, re-add the lamb pieces, cover with the drained red wine marinade, and let it simmer, tightly covered, for 1 and a half hours. You’re supposed to soak and cook your own cannellini beans for this recipe, but I used tinned. You see, last night when I made the chicken stew, I opened a tin of cannellini beans instead of chickpeas by mistake, and didn’t want to waste them.

Anyway, I added the beans once the lamb was almost cooked and let the beans heat through. Then it was time to eat! With a lot of bread and a Futurama DVD.


lamb & bean braise

Yum, yum, yum.

One thing to note – if you think Nigella’s portions are large, wait ‘til you get to Nigel’s. They’re HUGE. The recipe is supposed to serve 2, so I halved it for myself. I only managed to eat half of the quantity that I made, and I was totally stuffed. So there’s a warning for you… beware of Nigel's enormous portions, and only make the whole lot if you're sure you can handle them.