Step 1

Heat a water bath to 131F degrees with your sous vide.

Step 2

Rub the lamb chops with olive oil and season with salt and pepper.

Step 3

Add the lamb chops, smashed garlic and lemon juice to a vacuum seal bag or a high quality freezer bag.

Step 4

Use a vacuum sealer or the water displacement method (see above in post) to remove all the air from the bag.

Step 5

Place in the preheated water bath and cook for 2 hours. Remove and plunge bag into an ice bath until ready to sear.

Step 6

Remove the lamb from the bag and pat it dry on all sides. Season lightly with salt and pepper.

Step 7

Heat a skillet over high heat until it starts to smoke.

Step 8

Place the lamb in the pan and cook for 1 minute per side, until a crust forms.

Step 9

Remove from skillet and serve with mint chimichurri.

Step 10

Combine all ingredients except the olive oil in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn't need to be totally blended.

Step 11

Stir into the olive oil and serve with the lamb chops.