Kevin's Sous Vide Fennel-Rosemary Lamb Chops

Lamb loin chops seasoned with fresh garlic, rosemary, and ground fennel, sous vide to a perfect medium-rare, then seared hard in avocado oil for a deep golden crust — fat cap included. "Good Lordy!!!"

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Ingredients

• •6 whole lamb loin chops
• •6 cloves elephant garlic cloves, sliced
• •6 sprigs fresh rosemary sprigs
• •2 tbsp whole fennel seed, ground
• •salt (to taste)
• •black pepper (to taste)
• •2 tbsp avocado oil, for searing

Steps

1. Season S&P: Season the lamb loin chops on both sides with salt and pepper.
2. Slice garlic: Slice the elephant garlic cloves into rounds.
3. Add rosemary: Lay a sprig of fresh rosemary and a few elephant garlic slices onto each chop.
4. Grind fennel: Grind the whole fennel seed to a coarse powder.
5. Add fennel: Sprinkle the ground fennel evenly over each chop.
6. Vacuum seal: Place the seasoned chops into a vacuum seal bag, clip to the edge of the container, and seal.
7. Sous vide 130°F for 2 hours: Submerge the sealed bag in a water bath set to 130°F and sous vide for 2 hours.
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8. Remove from bag: Remove the chops from the vacuum bag, discarding the rosemary and garlic aromatics.
9. Dry very well: Pat the chops dry very well with paper towels — this is key for a good sear.
10. Avo oil, high heat: Heat avocado oil in a pan over high heat until shimmering.
11. Sear: Sear the chops in the hot oil until deeply browned.
12. Flip: Flip the chops and sear the second side until browned.
13. Sear fat cap: Stand the chops on their edge with tongs to render and sear the fat cap.
14. Good Lordy!!!: Plate the seared chops over a bed of lettuce and serve immediately.