Rump of lamb, kidneys, shallot purée & broad beans

Rump of lamb, kidneys, shallot purée & broad beans

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Cooking time

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

Skill level

Moderately easy


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 info

Nutrition per serving



  • 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

For the broad beans

  • 600g cooked and double podded broad beans
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil
  • 1 small garlic clove, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley

For the shallot puree

  • 85g unsalted butter
  • 800g shallots, roughly chopped
  • 1 bay leaf
  • 150ml double cream

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  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.

Recipe from Good Food magazine, May 2010

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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.