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Export 7 ingredients for grocery delivery
Step 1
Set the sous vide to your desired temperature according to the chart below (I prefer 131-degrees for medium-rare).
Step 2
Season lamb with black pepper and top with garlic and rosemary sprigs.
Step 3
Vacuum seal the lamb using your preferred method.
Step 4
Cook for 1 hour, up to four hours***.
Step 5
Remove lamb, discard garlic and pat dry with paper towels. Season with salt and pepper.
Step 6
Preheat a cast iron skillet over high heat. Working 4 chops at a time, add 1 Tbsp. oil, 1 Tbsp. butter, 1 sprig rosemary and 1 sprig thyme. Sear lamb 1-minute per side, tilting skillet and spooning butter over it as it browns. Remove to a cutting board and repeat with remaining lamb chops, oil, butter, and herbs.
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