This Irish Rack of Lamb with Beans and Balsamic Vinegar recipe is made extra special with De Nigris Silver Eagle Balsamic Vinegar . Season the lamb with a mix of honey and balsamic for a bittersweet flavor.


Ingredients for 1 Person

  • 2 racks of lamb​
  • 1 ⅓ cup cherry tomatoes​
  • 1 lemon​
  • 5 tbsp De Nigris Silver Eagle Balsamic Vinegar 
  • 2 sprigs rosemary​
  • 2 tbsp olive oil​
  • 1 can cannellini beans, drained and rinsed​
  • 2 tbsp honey​
  • 2 tbsp olive oil​
  • Salt and pepper, to taste

For the recipe

Preheat oven to 400ºF​. Rinse and dry tomatoes in cold water​. Combine and mix 2 tablespoons of olive oil, lemon juice and leaves from 1 rosemary sprig to make marinade​. Coat or brush marinade on lamb​. On the center of large oven dish, place marinated lamb and surround with cherry tomatoes​. Pour remaining marinade over tomatoes and season with salt and leaves from remaining rosemary​. Bake for 15 minutes​. Heat cannellini beans in a saucepan​. Mix lemon juice, lemon zest, cannellini beans, salt & pepper and olive oil until puréed. Set aside and keep warm​. Combine De Nigris Silver Eagle Balsamic Vinegar  with honey and mix thoroughly​. Cover lamb racks in balsamic vinegar honey mix, return to the oven and cook for 5 more minutes.​ Baste meat by spooning balsamic mix over it and cook for 5 more minutes​.

To serve: layer bean puree on each plate, top with lamb, and cover with cherry tomatoes.​