Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb.
Sprinkle lamb evenly on both sides with Kosher salt and black pepper.
Place seasoned lamb chops in a vacuum seal bag, then add sliced garlic cloves, oregano, and the peel of lemon. Use the vacuum sealer to remove air from bag.
Remove bag from water, cut open, and dry lamb on a paper towel-lined plate. Heat a large cast-iron skillet over high heat. Add lamb chops, then sear, flipping once.
Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.