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Rump of lamb, kidneys, shallot pure & broad beans


Rump of lamb, kidneys, shallot pure & broad beans Recipe

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 beans
  • 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
Directions:
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