Delicious sous vide lamb chops
Prepare sous vide water bath at a temperature of 140°F.
Season the lamb chops with salt and pepper on both sides.
Place the lamb chops in a heavy-duty resealable bag. Add rosemary and thyme to the bag. Seal the bag using the immersion method.
Place sealed bag in the sous vide bath. Cook for 2 hours.
When done, remove the bag from the sous vide bath. Remove the chops from the bag and pat dry with a kitchen towel.
Heat a heavy skillet over medium heat for 5 minutes. Add olive oil to hot pan. Place the chops in the hot oil and sear for 1 minute on both sides.
Let lamb chops rest for 5 minutes before serving.