Step 1

HEAT SOUS VIDE WATER BATH: Heat sous vide water to 131F (55C) for medium rare. 138-140F (59-60C) for medium. 145-148F (63-64C ) for medium well.

Step 2

PREPARE LAMB CHOPS: Season chops generously on both sides with salt, pepper and garlic powder. Place in large zipper lock bag. Add a small sprig of rosemary if desired.

Step 3

COOK SOUS VIDE: Using the displacement method, place unzipped bag of lamb chops into water until top of bag is just above water line. Air will be pushed out. Then zip up bag. Let bag go - it should sink below water line if all the air is out of the bag. Cook for 1.5-3 hours (Cook chops up to 1 inch (2.5 cm) for 1 1/2 to 2 hours. Cook thicker chops 2 1/2 to 3 hours.) Remove chops from sous vide and from bag. Pat dry with paper towel. If you have time, let them sit for 10-60 minutes before final sear. If not time, don't worry about it.

Step 4

MAKE MINT CHIMICHURRI SAUCE: You can use a food processor or immersion blender for 1 minute to pulse all ingredients together to blend. Alternatively, chop all ingredients finely by hand and blend well with whish or fork.

Step 5

FINISH LAMB CHOPS: Either finish with a pan sear or on grill. For either method, brush lightly with oil and sprinkle lightly with salt and pepper. I only finish the chops on one side to make them look nice. I don't see a point in doing the other side as it doesn't show and there is a risk of over cooking the chops. If chops are cooled down, you can sear on both sides if you like. No need to rest them. To grill: Heat grill to High (500-600F OR 260-315C). Grill for 1 minute on one side and, if chops are thick, another minute on edges (to render and brown fat). To pan sear: Heat non stick pan or cast iron skillet to very hot e.g. 8-9/Place chops in pan and press gently to sear them evenly for no more than 1 minute. If chops are thick, turn on edges and sear edges as well. Drizzle mint chimichurri on chops or pass on the side.