Roasted Rack of Lamb with Garlicky Oregano Vinaigrette

Susan Vu
Susan Vu
November 27, 2023
A roasted rack of lamb doesn’t have to be reserved for a special occasion, especially when the recipe is as easy as this one. After you season the meat, the Anova Precision Oven does most of the work — it starts at high heat to brown the top and sides of the rack of lamb, then the oven temperature automatically lowers and continues to cook the meat until it is perfectly juicy and rosy throughout. A zesty garlic and herb vinaigrette gets drizzled on the lamb after it is cut into individual chops, but because the meat is very simply seasoned, it can be served with whatever sauce you like.
Serves
4
Prep Time
00:10
Cook Time
00:20
Roasted Rack of Lamb with Garlicky Oregano Vinaigrette
4 (1)
662
Ingredients
1 (1 ½-pound)
rack of lamb, trimmed and Frenched
2 tsp plus 3 Tbsp
extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 cloves
garlic (6g), minced
1 Tbsp
chopped fresh oregano leaves
Zest and juice from 1 small lemon (2 tsp zest and 2 Tbsp juice)
Flaky sea salt, for serving
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 465°F
Heat: Rear, Top

2. Prepare the Lamb

Line a rimmed sheet pan with aluminum foil then top with a perforated pan or wire rack. Place the rack of lamb, straight from the refrigerator, onto the perforated pan and pat the lamb very dry with paper towels. Brush the lamb all over with 2 teaspoons of the olive oil and season liberally with salt and pepper. Use your hands to rub the salt and pepper into the lamb. Insert the probe into the center of the lamb, being careful to avoid the bone.

3. High-Heat Roast

Rack
Transfer the lamb to the oven, attach the probe, and cook until it reaches its first target temperature, 5 to 10 minutes.
High-Heat Roast
Sous Vide Mode: Off
Steam: Off
Temp: 465°F
Heat: Rear, Top
95°F Probe Target

4. Moderate-Heat Roast

Rack
After the probe reaches its first target temperature, the oven will automatically lower its temperature. Leave the lamb in the oven and continue cooking until the probe reaches its second target temperature, about 15 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
135°F Probe Target

5. Make the Vinaigrette

While the lamb cooks, whisk together the garlic, oregano, lemon zest, lemon juice, a large pinch of salt, and several large grinds of black pepper in a medium bowl. Slowly stream in the olive oil. Season with more salt and pepper if needed and set aside at room temperature.

6. Rest, Slice, and Serve

Remove the lamb from the oven and rest for 10 minutes. Slice the lamb in between the bones to make individual lamb chops, drizzle with the vinaigrette, sprinkle with flaky sea salt, and serve.
Rest, Slice, and Serve
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