Sous Vide Lamb Chops With Fig Reduction - Grilling Method Optional

Cut most of the fat cap off the lamb chops - you don't need this, and seasoning can't penetrate a think slab of fat, anyway. There is plenty of fat in the lamb.

Season lamb chops with dry mustard, BT Leighs Somethin To Cluck About, and Somethin To Beef About - if you must pick just one, go with Somethin To Beef About - my personal favorite. You don't need to add any salt or pepper - the rub is perfectly balanced with both of these plus other goodies. If you don't get these rubs, then use a liberal amount of salt, pepper, dry mustard, and herbs de provence. 

Line the bottom of a sous vide bag with worcestershire sauce and liquid smoke. Put meat in a sous vide bag using the submersion method or a vacuum sealer OR get your grill or smoker going (alternate method)

Set sous vide to 128 for 90 minutes OR grill a few minutes on each side until desired temperature (I am a medium rare girl).

For grilling: you can go low and slow on indirect heat and then sear on high heat at the end, or you can go hot and fast on high heat. 

Sous Vide: Remove lamb chops from sous vide once timer has gone off and pat dry thoroughly (omit this step is not using sous vide method)

Place on warmed pan or grill and sear on both sides for 1-2 minutes until internal temperature is 134 degrees for a perfect medium rare. 

If you have a smoker, do not pat the lamb chops dry - take them to the smoker wet and cold smoke for 30 minutes, and then sear on high heat for a few seconds on each side.