Kosher salt and freshly ground black pepper
8 sprigs fresh rosemary or thyme (optional)
2 medium shallots, roughly chopped (optional)
4 medium cloves garlic, roughly chopped (optional)
1 tablespoon vegetable oil
1 tablespoon butter
1 recipe Salsa Verde (recipe follows)
- Cook the lamb in your cooler as directed here, using
133°F water for medium-rare, or 143°F water for
medium, for at least 45 minutes, and up to 3 hours. - After removing the lamb from the bags, discard any
aromatics and pat the lamb dry with paper towels. Heat
the oil and butter in a 12-inch heavy-bottomed stainless
steel or cast-iron skillet over high heat until smoking.
Add the lamb to the skillet fat side down and sear until
well browned on all sides, turning with tongs, about 3
minutes total (for particularly large racks, sear the lamb in
two batches, tenting the first batch with foil after searing
to retain the heat). - Transfer the seared lamb to a platter, tent with foil, and
allow to rest for 5 minutes, then carve and serve with the
salsa verde.
Salsa Verde
MAKES ABOUT 1 CUP
¼ cup capers, drained