Fill the pot up to the bottom of the bracket.

Turn the burner on and place the cookware on it. Tap the cookware twice until the Cue symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 52°C for rare, 54°C for medium rare, 60°C for medium, 66°C for medium well, 71°C for well done

While the water comes up to temperature, moderately season each chop with salt and pepper. Place three to four chops in a sous vide plastic bag with rosemary and butter. You may use regular chops or bone cut also known as petit lamb chops.

Place the bag into the vacuum chamber and seal on Vacuum Level 3/ Seal Level 3.

Add the bag with the lamb chops to the water bath making sure it doesn't touch the probe. Cook the chops for 45 minutes (regardless of selected doneness).

Transfer the lamb chops to a plate lined with paper towels and set aside.

Using paper towels, thoroughly dry each chop. Allow the chops to cool for up to 10 minutes to ensure they don't overcook in the searing step.

Turn the burner on and place the cookware on it. Tap the cookware twice until the Cue symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 225°C.

Tilt the cookware to coat evenly.

Use paper towels to dry the lamb again. The less moisture on the surface of your lamb, the better the sear will be.

Carefully add three to four chops to the pan, pressing down lightly to ensure even contact. Sear the first side for 45 seconds.

Flip the lamb chops on their second side and sear for 30 seconds.

Flip the lamb chops on the fatty side and allo the fat to render and crisp up for about 30 seconds.

Remove the lamb chops and transfer them to a paper towel-lined plate. Drain the excess oil to sear more lamb chops or turn the burner off.

Season the lamb chops with fleur de sel to finish and serve with your favorite side.

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!