Rosemary Lamb Chops

You can use precut lamb chops or cut them from a rack of lamb. A 1.5 lb. rack of lamb will usually have about 8 lamb chops. After cooking via Air Sous Vide, a quick sear on a hot pan will get a nice crust.

Ingredients

1.5 lb. rack of lamb (or 8 individual lamb chops)
1 Tablespoon butter or olive oil, for searing lamb chops
2 sprigs fresh rosemary
Salt, to personal taste
Ground black pepper, to personal taste
Lemon wedges for serving

Directions

1. Cut the rack of lamb into individual chops.
2. Generously season the lamb chops with salt and pepper.
3. Place 2-4 lamb chops a single layer inside vacuum seal bags (a wider vacuum seal bag will usually fit 4 lamb chops in a single layer).
4. Vacuum seal the lamb chops with a sprig of rosemary in each bag and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.
5. Set oven mode to Air Sous Vide. Set temperature to 130°F.
6. Air sous vide for 120 minutes for a medium-rare doneness.
7. Remove lamb chops from the bags. Heat a skillet on high heat. When very hot, add the butter or olive oil to the skillet, then add the lamb chops.
8. Sear each side for about 1 minute or until a crust forms to your liking. Serve with lemon wedges.