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.