Wife and I never really eat lamb. Truth be told I think it's because she's always insists I cook everything medium well. She eats meat medium rare now because she buys into the time plus temperature equals dead microbes feature if sous vide. We want to give lamb another shot with it at medium rare but would like some ideas for an accompanying sauce and style.

https://texags.com/forums/67/topics/2837703

http://www.seriouseats.com/2016/10/food-lab-complete-guide-to-sous-vide-rack-of-lamb.html

If you're already doing steak, a basic approach to lamb chops is pretty much the same. The cook at the Serious Eats link is more elaborate.

Personally, I think 135 is about perfect. If they are more to the rare side, the fat doesn't soften, and hard lamb fat is pretty disgusting.

Wrap lamb in Kevlar before sealing, then sous vide as normal.