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

• 2 lamb racks
• 1 lemon
• 2 tablespoons olive oil
• 2 sprigs rosemary
• 1 5/8 cups cherry tomatoes
• salt
• 5 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 can white beans
• 1 lemon
• 2 tablespoons olive oil
• salt to taste
• pepper to taste

1. Preheat oven to 200u0b0C.
2. Quickly wash the tomatoes under cold water, then drain them.
3. To make the marinade, mix the lemon juice, 2 tablespoons of olive oil, and the rosemary leaves.
4. Coat racks of lamb with the marinade.
5. Place them at the center of an oven dish and surround them with the cherry tomatoes.
6. Pour the remaining marinade over the tomatoes. Season with salt and the remaining rosemary leaves.
7. Bake the lamb for 15 minutes.
8. Drain the can of beans, rinse quickly and heat them up in the microwave or in a saucepan.
9. Zest a lemon. Mix together the lemon zest, the juice of the lemon, the beans, and 2 tablespoons of olive oil.
10. Mix everything to obtain a puree.
11. Add salt and pepper. Put the mixture aside and keep it warm.
12. In a second bowl, mix the balsamic vinegar and the honey.
13. Put the lamb racks in the balsamic vinegar marinade and return to the oven for 5 more minutes.
14. Baste the meat and cook for 5 more minutes.
15. To serve place a little bean puree on each plate, put the lamb on top, and then add the cherry tomatoes.

lamb racks, lemon, olive oil, rosemary, cherry tomatoes, salt, balsamic vinegar, honey, white beans, lemon, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Irish-Rack-of-Lamb-with-Balsamic-Vinegar-Glaze-and-Mashed-White-Beans-Puree-781948 (may not work)