Sous Vide Lamb

Season lamb with salt and pepper; place in a vacuum bag along with rosemary, and seal. Cook en sous vide at 130 degrees for 2 to 3 hours.

Coat a small skillet with a thin layer of oil and heat over medium-high heat. Remove lamb chop from bag and pat dry with paper towels. Place lamb chop in skillet and cook, turning once, until seared on both sides, about 1 minute per side. Serve.