Sous Vide Rack of Lamb

This is a home-cooked rack of lamb, extremely tender, with a ruddy crust that goes far beyond the middle of the meat. Thanks to the addition of butter in the bag, the lamb itself gets a fragrant taste, and the accompanying salsa Verde turns out juicy and grassy, with an amazing saltiness due to capers and anchovies-imagine a Mediterranean chimichurri. Salsa is high in oil, as fat is crucial for such lean meat — you can combine it with any kind of lean grilled meat, so don't limit it to just lamb. Ask your butcher to prepare a French-style rack of lamb without the fat film. This dish will make a great spring dinner decoration, especially in combination with pinot noir.
Prepare the Salsa Verde: Combine all the ingredients in a medium bowl until smooth. Cover and refrigerate until tender before serving.Prepare the lamb: Rub both sides of the brisket with 2 teaspoons of salt. Place 1 lamb brisket in an airtight cooking bag; add half the butter, oregano, and garlic each. Vacuum the bag according to the manufacturer's instructions. Repeat the same process with the second vacuum-sealed cooking bag and the remaining lamb brisket, butter, oregano, and garlic. Preheat the water bath with a heat circulator to 130 ° F in a saucepan large enough to hold both bags. Put the bags in a water bath. Cook for 2 hours (or up to 3 hours) for medium-rare dishes. Remove from the water bath and let stand, tightly closed, for 15 minutes.Open both sachets; drain the juice and discard the dry ingredients. Dry each square with paper towels and sprinkle evenly with the remaining 2 teaspoons of salt. Heat the oil in a large cast-iron skillet over high heat. Cook 1 square of lamb at a time, place in the pan and saute on all sides, turning occasionally, for a total of 3-4 minutes. Transfer to a cutting board and leave for 10 minutes. Repeat the cooking process with the remaining quiche. Cut both quads between the ribs into chops. Serve with salsa Verde.