Sous Vide Rack of Lamb

Active time: 30 min. Total time: 3 hours
Yield: Serves 8 (serving size: about 2 chops)

This Sous Vide Rack of Lamb is extraordinarily tender, with a redness that extends far beyond the meat’s center. The lamb itself takes on an aromatic flavor profile, thanks to adding butter in the bag, and the accompanying salsa verde is punchy and herbaceous, with a fabulous salinity from the capers and anchovy—think of it as a Mediterranean chimichurri. The salsa is heavy on the oil, as fat is crucial with such a lean meat—you could pair it with any kind of lean grilled meat, so don’t just limit it to lamb. Ask your butcher for a Frenched rack of lamb with the fat cap removed. This makes a lovely centerpiece for a spring dinner, especially paired with pinot noir.

Ingredients

Salsa Verde

  • 1/2 cup olive oil
  • 1/3 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped shallot (from 1 shallot)
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons red wine vinegar
  • 1 teaspoon grated lemon zest (from 1 lemon)
  • 1/2 teaspoon kosher salt
  • 2anchovy fillets, finely chopped
  • 1medium serrano chile, seeded and finely chopped
  • 1medium garlic clove, grated
  • 2 teaspoons drained capers, finely chopped

Lamb

  • 2(1 1/2-lb.) racks of lamb, frenched, fat caps removed
  • 4 teaspoons kosher salt, divided
  • 1/4 cup unsalted butter, cut into 4 slices
  • 4(3-in.) oregano sprigs
  • 4garlic cloves, smashed
  • 2 tablespoons olive oil

How to Make It

Step 1

Prepare the Salsa Verde: Stir together all ingredients in a medium bowl until well combined. Cover and chill until ready to serve.

Step 2

Prepare the Lamb: Rub both racks all over with 2 teaspoons of the salt. Place 1 lamb rack in a vacuum-seal cooking bag; add half each of butter, oregano and garlic. Vacuum seal bag according to manufacturer’s instructions. Repeat with a second vacuum-seal cooking bag and remaining lamb rack, butter, oregano, and garlic. Heat a water bath with a thermal circulator to 130°F in a pot large enough to hold both bags. Add bags to water bath. Cook 2 hours (or up to 3 hours) for medium-rare. Remove from water bath, and let rest, sealed, 15 minutes. 

Step 3

Unseal both bags; pour off juices, and discard solids. Pat each rack dry with paper towels, and sprinkle each evenly with remaining 2 teaspoons salt. Heat oil in a large cast-iron skillet over high. Working with 1 lamb rack at a time, place in skillet, and brown on all sides, turning occasionally, 3 to 4 minutes total. Remove to a cutting board, and let rest 10 minutes. Repeat cooking process with remaining rack. Cut both racks between ribs into chops. Serve with Salsa Verde.

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