Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*.
Season lamb chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper.
Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure to arrange them in a single layer.
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. (You can also use a vacuum sealer if you have one.)
Leave the bag in the sous vide water bath and cook for about 2 hours.
Once the timer goes off, remove the bag from the water bath. Chill the lamb in the fridge for about 10 minutes and then cook them immediately or store them in the fridge for 3-4 days.
Remove the lamb from the bag and wipe off any extra moisture with paper towels.
Sear lamb chops: Place the skillet on medium-high heat and add 1 tablespoon oil. Once it’s smoking hot, add the lamb chops and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).
Transfer the lamb to a cutting board, and cover it with foil and let it rest for 5 minutes, and serve.