Irish Rack Of Lamb With Balsamic Vinegar Glaze And Mashed White Beans Puree

1. 1

   Preheat oven to 200u00b0C.

2. 2

   Quickly wash the tomatoes under cold water, then drain them.

3. 3

   To make the marinade, mix the lemon juice, 2 tablespoons of olive oil, and the rosemary leaves.

4. 4

   Coat racks of lamb with the marinade.

5. 5

   Place them at the center of an oven dish and surround them with the cherry tomatoes.

6. 6

   Pour the remaining marinade over the tomatoes. Season with salt and the remaining rosemary leaves.

7. 7

   Bake the lamb for 15 minutes.

8. 8

   Drain the can of beans, rinse quickly and heat them up in the microwave or in a saucepan.

9. 9

   Zest a lemon. Mix together the lemon zest, the juice of the lemon, the beans, and 2 tablespoons of olive oil.

10. 10

    Mix everything to obtain a puree.

11. 11

    Add salt and pepper. Put the mixture aside and keep it warm.

12. 12

    In a second bowl, mix the balsamic vinegar and the honey.

13. 13

    Put the lamb racks in the balsamic vinegar marinade and return to the oven for 5 more minutes.

14. 14

    Baste the meat and cook for 5 more minutes.

15. 15

    To serve place a little bean puree on each plate, put the lamb on top, and then add the cherry tomatoes.

* Per serving · 4 servings · Values may vary.