Step 1

Heat the sous vide bath to 136 for medium rare or 140F for medium.

Step 2

Season the lamb chops with salt, pepper and the rosemary

Step 3

Vacuum seal the lamb chops

Step 4

Drop the vacuum-sealed lamb chops into the sous vide bath for 2 hours. You can cook up to 4 hours with any change to the texture.

Step 5

When the time on the lamb has almost elapsed, start heating up a cast iron pan on medium-high heat.

Step 6

Once the 2 hours have elapsed, open the bag and pat each of the lamb chops with a paper tower to remove all the excess moisture. This will ensure you get a good sear. Don't worry if you remove the rosemary, it's basically done it's job already.

Step 7

Melt the butter in a small dish in the microwave so it's melted through. Make sure you don't burn it.

Step 8

Add the minced garlic and onion powder to the butter and stir it so it's combined well.

Step 9

Baste each lamb chop with a thin coat of the herbed butter mixture.

Step 10

Fry each lamb chop until they are a golden brown, about 20 seconds each side. Make sure you don't sear them too long otherwise you'll undo all your hard sous vide work :)

Step 11

Serve with roasted vegetables and/or a star of your choice like rosemary roasted potatoes.