Start by removing tendons and membranes from the lamb crown.

Then season the meat with salt and pepper.

Put the lamb crown in a bag and vacuum seal the bag.

Set your sous vide to 59 or 60 degrees Celsius (140 degrees Fahrenheit) and let the lamb crown cook in it for 1.5 hours. If you are not quite sure about the quality of the meat (if it is either bought at the supermarket, or if you are not entirely comfortable with your butcher), I would recommend adding an extra half hour to the time.

Remove the lamb crown from your sous vide when the time is up.

Unpack the meat and dry it well with a clean kitchen towel. It is important that it is very dry - this ensures a better sear.

Place your frying pan or griddle on the stove and turn to the highest heat. I used a griddle.

Either add ghee or a mixture of butter and oil to the smoking hot pan/griddle.

Quickly brown the lamb crown for about 20 seconds on each side.

Serve!

Bon appétit!