Rump of lamb, kidneys, shallot purée & broad beans recipe | Good Food

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