Fill a large pot or food container with water and set up the sous vide (immersion circulator).
Decide how well you would like the rack of lamb cooked, and preheat the water bath.
Take the rack of lamb and place it into a vacuum bag and seal. Be sure all of the air is removed and that the bones will not puncture the plastic. **for water displacement method, see notes***
Place sealed meat into the preheated water and cook for 1-4 hours. **see time temp chart in post**
Remove the lamb from the seal bag and pat dry with a paper towel.
Rub dry seasonings into meat, being sure to coat all sides even getting it onto the bones.
Heat a skillet on medium-high heat. Once the pan is very, very hot, add a drizzle of canola oil.
Place the seasoned rack of lamb fat side down onto the pan. Let sear for approximately 2 minutes.
Then, turn the rack over and sear the back side of the rack for 1 minute.
If you like, you can hold the rack upright with tongs and get a nice crust on the bottom of it as well.
Once the meat has a nice crust around the outside, remove it from the heat.
Then, cover it with foil and let it rest for 10 minutes to prevent the juices running out of the roast during carving.
Slice the rack of lamb into chops. With a good knife, carefully feel out where each bone is located and slice in between. You should get nice, even individual chops.
** Often, the bones curve slightly to one side. Use the first cut as a guide and keep cutting at the same angle all the way to the end of the rack for even pieces.***