Set sous vide temperature to 133° degrees Fahrenheit. Season lamb liberally with salt and pepper. Vacuum seal lamb with crush garlic and sous vide for 2 hours.
Combine all of the ingredients of the basil chimichurri sauce in a bowl and mix well. Season to taste. Cover and refrigerate to let flavors blend together.
After two hours, remove lamb chops from bag and dry well with a paper towel. Sear with a torch or a scalding hot well-oiled pan. Slice the between the bones and liberally top with basil chimichurri sauce and enjoy.