Leg of lamb, kidneys, shallot puree and broad beans

Treat yourself to the wonderful flavors of spring with our delicious recipe for leg of lamb, kidneys, shallot puree and broad beans. This dish is the perfect way to celebrate the season and satisfy your craving for a hearty meal. The juicy rack of lamb is complemented by the addition of tender kidneys, adding rich depth to every bite. Accompanied by a delicious shallot puree and the freshness of broad beans, this recipe is a real treat that will impress your loved ones. Treat yourself to this incredible dish and enjoy the flavors of the season!

Ingredients

  • 1 tbsp olive oil
  • 6 trimmed lamb shanks, about 200g each (see tip)
  • small piece of butter
  • 6 lamb kidneys, split lengthwise down the middle, white core removed
  • 600 g cooked and double-peeled 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
  • 150 ml double cream

Tip

Matt’s tip
Leg of lamb (sometimes called “leg of lamb”)
Jerk) is a cut you see in restaurants, but
not at the butcher, so you may have to
Order It. It is a brilliant piece as it is boneless
and easy to carve. Pools vary in size – a
A small specimen weighing about 200g will feed you generously. You can stretch your torso from a weight of 300g
between two.
If your butcher can’t find them, replace the rumps with 2 racks of lamb, roast for 20 minutes, then slice and serve 2 chops per person.

Preparation steps

  1. Start by making the shallot puree.
    1. In a large skillet, melt the butter over medium heat.
    2. Stir in shallots and bay leaves.
    3. Season with salt and reduce the heat.
    4. Cover and let simmer very gently for 40-50 minutes until soft and translucent.
    5. Add the cream and cook for 1 minute.
    6. Remove from heat and transfer the shallots to a blender with a slotted spoon.
    7. Add just enough liquid to blend.
    8. If necessary, add more liquid, but you should get a thick consistency.
    9. For a smoother result, strain through a sieve and set aside.
  • Preheat the oven to 180°C/160°C fan/gas 4.
    1. To cook the lamb, heat the oil in an ovenproof skillet over high heat.
    2. Season the lamb generously all over.
    3. Place fat side down and color.
    4. Flip it over and roast it in the oven for 15-20 minutes, depending on how you want to cook it.
    5. Take it out and put it in a warm place.
  • To cook the kidneys, heat a skillet with the butter until lightly foaming.
    1. Add the seasoned kidneys and let them color on one side for 2-3 minutes without shaking the pan.
    2. Flip them over and continue cooking for about a minute.
    3. Remove them, pour them into a colander and let them rest over a bowl to drain the pink juice.
    4. Store the kidneys in a warm place and discard the pink juice.
  • For the broad beans, prepare a vinaigrette with white wine vinegar and olive oil, add garlic and parsley.
    1. Mix everything together, add to the broad beans and add the meat juice from the lamb.
  • To serve, place some shallot puree on a plate.
    1. Cut the lamb into thick slices and arrange on top.
    2. Place 2 kidney halves on the lamb.
    3. Spread some broad bean vinaigrette over it and serve.

    Nutritional Information

    kcalfatsaturatescarbohydratesSugarfiberproteinSalt
    749 54g 26g 11g 6g 7g 56g 0.59g

    Equipment and tools

    • Large frying pan
    • Small knife
    • dulcimer
    • Garlic press
    • mixer
    • Sieve
    • Pot
    • Whisk

    Allergen information

    This recipe contains the following allergens:

    • lamb
    • butter
    • Garlic
    • cream

    Storage and leftovers

    If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb and shallot puree in a saucepan over low heat. Cook kidneys and broad beans separately. Serve hot.

    Health benefits of rack of lamb, kidneys, shallot puree and broad beans

    When it comes to a nutritious and delicious meal, it’s hard to beat the combination of leg of lamb, kidneys, shallot puree and broad beans. These ingredients not only create a tasty dish, but also provide a range of health benefits that contribute to a balanced diet.

    1. High quality protein

    Lamb leg and kidneys are excellent sources of high-quality protein. Protein is an essential nutrient that plays an important role in building and repairing tissue as well as supporting healthy hair, skin and nails. Including these ingredients in your diet will help you meet your daily protein needs.

    2. Rich in vitamins and minerals

    Broad beans are full of vitamins and minerals. They are a good source of vitamin K, which is essential for blood clotting and bone health. In addition, broad beans provide folic acid, a B vitamin that supports cell growth and development. These beans also contain iron, magnesium and potassium, contributing to overall health and well-being.

    3. Heart-healthy fats

    Using olive oil in this recipe adds heart-healthy monounsaturated fats to the dish. These fats are known to lower bad cholesterol levels and reduce the risk of heart disease. Including olive oil in your diet can have a positive impact on your cardiovascular health.

    4. Antioxidant properties

    Shallots, one of the main ingredients in shallot puree, are rich in antioxidants. Antioxidants help protect the body from harmful free radicals, which can cause cell damage and lead to chronic disease. Including shallots in your diet can support a healthy immune system and promote overall well-being.

    5. Nutrient-rich butter

    Although butter is an ingredient in this recipe, it should be consumed in moderation due to its high saturated fat content. However, it contains small amounts of fat-soluble vitamins such as vitamin A and vitamin E. These vitamins are essential for eye, immune system and skin health.

    With its combination of protein, vitamins, minerals and heart-healthy fats, leg of lamb, kidneys, shallot puree and broad beans make for a nutritious and filling meal. So why not try this recipe and enjoy the many health benefits it offers?

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