Rump of lamb, kidneys, shallot purée & broad beans

Rump of lamb, kidneys, shallot purée & broad beans

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Prep: 1 hr, 10 mins Cook: 1 hr, 30 mins

More effort

Serves 6
Spring is a great time of year to indulge in lamb, and the kidneys bring a richness to the dish

Nutrition and extra info

Nutrition: per serving

  • kcal749
  • fat54g
  • saturates26g
  • carbs11g
  • sugars6g
  • fibre7g
  • protein56g
  • salt0.59g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 lamb kidneys, split lenthways through the middle, white core removed



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

For the broad beans

  • 600g cooked and double podded broad bean

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small garlic clove, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley

For the shallot puree

  • 85g unsalted butter
  • 800g shallots, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 bay leaf
  • 150ml double cream


  1. 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. 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. 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. 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. 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.

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Comments (1)

carolcloke's picture

Please can you tell me whether the broad beans are to served hot or cold. There is no mention of what you do with them after they have been cooked and the vinigarette added when serving.

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