Rosemary Honey Lamb Chops

INGREDIENTS:

• 4 thick lamb loin chops
• 2T olive oil
• 6T Spicy Chai Honey
• 2 cloves minced garlic
• 8 sprigs thyme
• 4 sprigs rosemary

Start with locally raised lamb loin chops preferably vacuum sealed.
Use a Sous Vide Precision Cooker and cook pork shops in a 130F degree bath for 2 1/2 hours.

Pat dry, sprinkle with salt and pepper.

Brush chops generously with Northwood Spicy Chai Honey, minced rosemary, thyme, and garlic.

Heat non stick griddle or pan on medium with 1T high heat oil

Sear 1-2 minutes each side, rest 5 minutes before slicing.