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.
