Name: Rump of lamb, kidneys, shallot purée & broad beans
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 6
Ingredients: 1 tbsp olive oil -; 6 trimmed lamb rumps, each about 200g/8oz (see tip) -; small knob of butter -; 6 lamb kidneys, split lenthways through the middle, white core removed -; 600g cooked and double podded broad bean -; 1 tbsp white wine vinegar -; 3 tbsp olive oil -; 1 small garlic clove , finely chopped -; 1 tbsp finely chopped flat-leaf parsley -; 85g unsalted butter -; 800g shallots , roughly chopped -; 1 bay leaf -; 150ml double cream -

Rump of lamb, kidneys, shallot purée & broad beans

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Rump of lamb, kidneys, shallot purée & broad beans

1. 1 tbsp olive oil -

2. 6 trimmed lamb rumps, each about 200g/8oz (see tip) -

3. small knob of butter -

4. 6 lamb kidneys, split lenthways through the middle, white core removed -

5. 600g cooked and double podded broad bean -

6. 1 tbsp white wine vinegar -

7. 3 tbsp olive oil -

8. 1 small garlic clove , finely chopped -

9. 1 tbsp finely chopped flat-leaf parsley -

10. 85g unsalted butter -

11. 800g shallots , roughly chopped -

12. 1 bay leaf -

13. 150ml double cream -

How to cook deliciously - Rump of lamb, kidneys, shallot purée & broad beans

1. Stage

Start by making the shallot purée. In a large pan, melt the butter over a medium heat and stir in the shallots and bay. Season with salt and lower the heat. Cover and allow to sweat and simmer very gently for 40-50 mins until soft and translucent. They should create a lot of juices. Pour in the double cream and boil for 1 min. Remove from the heat and use a slotted spoon to put the shallots in a blender with just enough of the liquid to allow them to purée. Add more of the liquid if necessary but you should have a thickish consistency. Push through a sieve for a smoother result and set aside.

2. Stage

Heat oven to 180C/160C fan/gas 4. To cook the lamb, heat the oil in an ovenproof pan to a high temperature, season the lamb generously all over and put fat-side down and colour. Turn it over and roast in the oven for 15-20 mins depending on how you like it cooked. Remove and rest it somewhere warm.

3. Stage

To cook the kidneys, heat a frying pan with the butter until gently foaming. Add the seasoned kidneys and allow to colour for 2-3 mins on one side without shaking the pan. Flip them over and continue cooking for another min or so. Remove, tip them into a sieve and allow to rest over a bowl to allow any pink juices to drain. Keep the kidneys somewhere warm and discard the pink juices.

4. Stage

For the broad beans, make a vinaigrette with the white wine vinegar and olive oil, adding the garlic and the parsley. Stir together, add to the broad beans, then tip in any meat juices from the lamb.

5. Stage

To serve, spoon some of the shallot purée onto a plate, slice the lamb quite thickly and arrange on top, then place 2 kidney halves on top of the lamb. Spoon around some of the broad bean vinaigrette and serve.