Ingredients
1 double-cut rib lamb chop
Coarse salt and freshly ground pepper
1 sprig fresh rosemary
Grapeseed oil
Preparation
Season lamb with salt and pepper; place in a vacuum bag along with rosemary, and seal. Cook en sous vide at 130 degrees for 2 to 3 hours.
Coat a small skillet with a thin layer of oil and heat over medium-high heat. Remove lamb chop from bag and pat dry with paper towels. Place lamb chop in skillet and cook, turning once, until seared on both sides, about 1 minute per side. Serve.
