Delicious vacuum-packed lamb chops.
- 6 Lamb chops
- Salt and pepper to taste
- Rosemary and thyme, to taste
- 1 tbsp Olive oil
Start the sous vide machine and set it to 140°F.
Sprinkle salt and pepper on both sides of the lamb chops. Place the lamb chops in a resealable bag and add the rosemary and thyme. Seal the bag using the immersion method. Place the bag in a double boiler and cook for 2 hours.
Heat the skillet over medium-high heat and add the olive oil. Sear the chops 1 minute on each side. Rest 5 minutes before serving.