This was my first Lamb Racks made Sous-Vide.
I placed the racks in individual bags with olive oil and herbs.
Sealed in vacuum chamber under full pressure.
Water-bath at 57 degrees Celsius.
Placed the bag in the bath for one (1) hour.
After an hour I removed the bags from the bath and removed the herbs.
After this I seasoned the lamb with salt only and put the racks in a preheated medium-high frying pan for about 1,5 to 2 minutes on each side to get the Maillard reaction.