Set sous vide to 131-degrees for medium rare.
1
Season lamb with black pepper and top with garlic.
2
Vacuum seal the lamb using your preferred method. 1 rack per bag.
3
Cook for 1 hour, up to four hours.
4
Remove lamb, discard garlic and pat dry with paper towels. Season with salt and pepper.
5
Preheat a cast iron skillet over high heat and sear lamb in butter and oil.
6
Slice each rack into 4 double chops and serve.
7
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