Step 1

Season the lamb chops or rack of lamb all over with salt and pepper. Season the chops with a pinch of chopped fresh thyme or rosemary.

Step 2

Allow the lamb chops to rest in the refrigerator overnight, uncovered (optional but helps them brown).

Step 3

Vacuum seal the lamb with a tablespoon of unsalted butter.

Step 4

Put the vacuum sealed lamb in a preheated water bath. If you have individual chops, cook them at 5 degrees F less than your desired end temperature. Cook the lamb in the water bath for 2 hours. It can be held for up to 4 hours if you need.

Step 5

If you have a half or full rack of lamb, cook it at 140 F, or whatever temperature you prefer. I like loin chops cooked at 135F for a hot pink center.

Step 6

Remove the lamb from the vacuum bag and pat dry with a paper towel.

Step 7

Heat the cooking oil on high in a heavy skillet and brown the lamb. Cook lamb chops for no more than 1-2 minutes per side. It only needs a quick sear. I like to cook lamb chops on one side only "kissing the other side for just a few seconds to prevent overcooking.

Step 8

Serve the lamb chops on a preheated platter garnished with chives, a pinch of flaky salt and lemon wedges.