Recipe courtesy of Tom and Lynda Rydall (svkitchen.com)
Serves 2 (recipe easily doubles or triples)

INGREDIENTS

• 4 (3-ounce/84g) bone-in loin lamb chops
• 2 teaspoons (10 ml) peeled and sliced garlic
• 4 sprigs fresh thyme (each about 2 inches/5 cm long)
• 1 fresh bay leaf
• 1 tablespoon (15 ml) fresh parsley
• 1 teaspoon (5 ml) fresh oregano
• 8 black peppercorns
• 1 tablespoon (14 g) butter
• Sea salt

INSTRUCTIONS

1. Fill and preheat the water bath to 132F/56C.
2. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking pouch and vacuum seal.
3. Submerge the pouch and cook for 2 hours (or up to 4 hours).
4. Remove the chops from the pouch and pat dry, discarding the herbs, garlic, and peppercorns. Season with salt to taste.
5. Heat a cast iron skillet on high until very hot.
6. Sear the chops for about 30 seconds on each side to brown.
7. Serve as is, or dress up with a pat of compound butter or your favorite sauce.