Chefsteps recipe (https://www.chefsteps.com/activities/tender-juicy-sous-vide-lamb-chops) was my guide for these Bone-in Lamb Loin Chops
I did the following: froze the chops for 30 minutes, then seasoned with salt and pepper
and preseared, toasting the aromatics (rosemary and garlic),
bagged the chops with additional olive oil and the aromatics,
used my Anova at 138F for 1 hour and 45 minutes,
did a final sear on the chops after patting dry,
and served with a pan sauce and green beans.
