For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat a water bath to 131°F (55°C).
Mix together the dried spices in a bowl. Lightly salt and pepper the lamb chops then sprinkle with the spices. Place in a sous vide bag with the rosemary and thyme then seal the bag. Cook for 2 to 3 hours, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Place all the ingredients in a blender or food processor and process until smooth. Salt and pepper to taste.
Remove the stem from the zucchinis and cut in half length-wise. Remove the stem and seeds of the peppers then cut into whole sides. Toss the zucchini and peppers with olive oil then salt and pepper them.
Cut the onions into slabs, trying to keep the rings from separating for easy grilling. Brush with olive oil then salt and pepper them.
Toss the snap peas with olive oil then salt and pepper them.
Cook all the vegetables on the grill, or under a broiler, until they have taken on color and become tender. Remove from the heat and cut the zucchini, peppers, and onions into strips.
Remove the cooked lamb chops from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the lamb then quickly sear it until it starts to brown.
Place the quinoa and bulgur in a bowl along with the grilled vegetables. Drizzle with the garlic-parsley sauce and top with the lamb chops. Sprinkle with basil leaves and nasturtium blossoms then serve.
