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Export 3 ingredients for grocery delivery
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.
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