Preheat the sous vide machine: Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness**.
Season the rack of lamb: In a medium bowl, whisk together garlic, rosemary, thyme, salt, and black pepper. Rub the lamb all over with 1 tablespoon of olive oil and the seasoning mixture.
Sous vide cook the lamb: Wrap bones in foil and place the lamb in a zip-lock bag or vacuum seal bag. The foil will prevent the bones from breaking the bag while cooking in the water bath.
Seal the bag with a vacuum sealer, or using water displacement method: Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Place the bag in the sous vide container and cook for 2 hours.
Once the timer goes off, remove the bag from the water bath. You can use it immediately or store it in the fridge for 3-4 days.
Remove the lamb from the bag and wipe off any extra moisture with paper towels.
Sear the rack of lamb: Place the skillet on medium-high heat and add the rest of the oil. Once it’s smoking hot, add aromatics such as rosemary and thyme, and the lamb meat-side down, sear for about 45-60 seconds per side until nicely browned.
Transfer the lamb to a cutting board, and cover it with foil and let it rest for 10 minutes.
Carve it by holding the rack upright and slicing down after every two rib bones. Serve immediately.