Using sous vide device preheat water bath to 130 degrees F.

Mix together everything but the lamb chops and oil for searing until it forms a paste.

Generously rub the lamb chops with the paste mixture until everything is evenly coated.

Place lamb chops inside a plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.

Submerge the lamb chops in a water bath once it reaches 130degrees F and cook for 90 minutes.

After 90 minutes remove from the water and place the lamb chops on a paper towel lined plate. Pat the chops dry.

Heat oil in a large skillet over high heat. Once the oil is shimmering carefully place the lamb chops in the pan and cook for about 30-45 seconds a side, until it is nicely browned.

Remove from the pan and serve.