Sous Vide Lamb Chops a la Ella Recipe

For the Rack of Lamb

Trim any excess fat from the rack of lamb...or leave it.  Whatever floats your boat.

Grind pepper on both sides of the lamb chop.  Sprinkle the dried oregano and basil on both sides.

Place the rack in the bag. Take the bundle of sage and place it around the chop. Seal the bag and drop in the bath for 4 hours at 135&dge;F (57.2°C).

Sear in a blazing hot cast iron skillet with the bacon grease (or avocado oil if you don't have bacon fat on hand). Get a nice crust all over.

To Finish

Rest it for a few minutes and then slice into individual chops.  

Sprinkle finishing salt and serve with your favorite sides.  

I usually serve with roasted brussels sprouts and creamy/smooth mashed potatoes that are more butter than potato.