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.
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.
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.
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
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.