Was pretty happy with how these chops came out.
Put them in the sous vide at 136F for 3.5hrs with just salt. Did an ice bath for a few minutes then left them to dry and cool on a wire rack for 30min while I prepped the rest.
Fried some garlic, rosemary, thyme, and red chili flake in olive oil – strained and used the flavored oil to fry the chops in with some additional salted butter.
Flipped every 30s for 2.5min, and torched the top side at the same time. I've found the cool off period and the double sear action helps me get a great crust without causing a band or overcooking.
Once done searing, chopped up the fried herbs and rolled the lamb around in it and cracked some black pepper on top.
I know it doesn't look very red for medium rare – the photos are under direct sunlight which tends to make meat look overcooked.
by socopopes