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Roasted Rack of Lamb with Garlicky Oregano Vinaigrette

Name: Roasted Rack of Lamb with Garlicky Oregano Vinaigrette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 (1 ½-pound) of rack of lamb, trimmed and Frenched; 2 tsp plus 3 Tbsp of extra-virgin olive oil, divided; 0 of Kosher salt and freshly ground black pepper; 2 cloves of garlic (6g), minced; 1 Tbsp of chopped fresh oregano leaves; 0 of Zest and juice from 1 small lemon (2 tsp zest and 2 Tbsp juice); 0 of Flaky sea salt, for serving

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

Prep Time

00:10

Cook Time

00:20

Roasted Rack of Lamb with Garlicky Oregano Vinaigrette

4 (1)

1081

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.

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.