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1
Preheat the grill.
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2
Strip the leaves of the rosemary stems, leaving 3 inches from the top of the stem intact.
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3
Place some of the lamb medallions on each rosemary skewer.
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4
Finely chop the rosemary leaves removed from the stem.
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5
In a mixing bowl, whisk 1 cup olive oil, balsamic vinegar, 1 tablespoon minced vinegar, and half of the chopped rosemary, together.
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6
Season the marinade with salt and pepper.
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7
Place the lamb skewers in glass square dish, (8 inches by 8 inches), and pour the marinade over the lamb skewers.
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8
Place the dish in the refrigerator and marinate for 2 hours.
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9
Remove the skewers from the marinade and grill for 3 to 4 minutes on each side for medium rare.
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10
In a saute pan, heat the remaining olive oil.
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11
When the oil is hot saute the onions for 4 to 6 minutes, or until wilted.
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12
Add the shallots, beans and tomatoes and saute for 2 minutes.
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13
Add the remaining garlic.
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14
Season the vegetables with salt and pepper.
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15
Add the red wine and veal reduction.
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16
Bring the liquid up to a boil and reduce to a simmer.
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17
Simmer the ragu for about 3 to 4 minutes.
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18
Stir in the remaining chopped rosemary and butter.
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19
Season with salt and pepper, if needed.
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20
Remove the lamb from the grill.
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21
Spoon the ragu in the center of the plate.
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22
Place the skewers directly on top of the ragu.
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23
Drizzle the plate with the balsamic vinegar.
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24
Garnish with chopped chives and Essence.
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25
Combine all ingredients thoroughly.
