Photo: Emiliano Vittoriosi
Rump of lamb, kidneys, shallot purée & broad beans
13 ingredients
Serves 6
openrecipes
Spring is a great time of year to indulge in lamb, and the kidneys bring a richness to the dish
Estimated Nutrition (whole recipe, rough)
627
Calories
27g
Protein
52g
Fat
14g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes