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.