Set up your sous-vide according to manufacturer’s directions. Heat to 131 degrees Fahrenheit. Season the rack of lamb with In The Kitchen With Scotty’s “The Roast Beast” Rub and Seasoning. Divide the lamb rack into at least 4 rib chops per rack, into two of the sous-vide vacuum sealed bags. Mash and chop the garlic and divide between the two bags. Place two rosemary sprigs into each bag. Seal the bags and immerse in the water for 2 to 2 ½ hours.
After cooking, remove the bags and set aside. Begin heating a heavy-bottomed skillet with the three tablespoons of butter and olive oil until lightly smoking. Sear the divided lamb rack on both sides until browned and caramelized on both sides. Don’t be afraid to baste with the butter/oil mixture.
Remove the browned rack and cover to keep warm. Add another tablespoon of butter, if needed, to the pan and return to the stove. Add the Chanterelle mushrooms and extra sprig of rosemary and sauté to draw out flavor. Deglaze the pan with beef stock or lamb stock, and reduce to half. Season to taste.
Slice rib chops before serving, add the Chanterelle mushrooms on top, and lightly glaze with the reduced jus. Enjoy!