Recipe by Geoffrey Zakarian
Special equipment: To make this recipe, you'll need a sous vide machine. We used GZ's Pro For Home Sous Vide Circulator ($129).
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3 hr, 20 min (includes bringing water to temperature in immersion circulator)
2 racks of lamb (about 11/2 lb. each), fat trimmed to 1/8 inch
1/4 cup EVOO
3 sprigs fresh thyme
1 bay leaf
1 tbsp. coarsely ground coriander
1 tsp. coarsely ground cumin
1 tbsp. butter
1 tbsp. canola oil
1. Set up an immersion circulator to register 132.8°. Season the lamb generously all over with kosher salt and pepper. Place the lamb, EVOO, thyme sprigs, and bay leaf in a resealable plastic bag. With the top of the bag open, slowly lower the bag into the water. When the bag is almost submerged and the water has pushed the air out of the bag, carefully seal the bag. Clip the bag to the side of the pot. Cook the lamb for 1 1/2 hours.
2. Remove the lamb from the bag. Sprinkle the coriander and cumin all over the lamb. In a large skillet, melt the butter with the canola oil over medium-high heat. Add the lamb to the skillet. Cook until browned all over, about 2 minutes per side.
3. Let the lamb rest for 10 minutes. Cut between the bones into chops.