Butterflied leg of lamb which I rubbed with a Moroccan rosemary spiced and used hot mustard as a binding agent. Crispy roasted garlic and rosemary potatoes, homemade hummus and roasted broccolini.
The lamb got 3h at 57 °C (≈135 °F) which I think was a bit too much for such a thin cut and wanted it a little more pink.
The potatoes were sadly also a little to over cooked, I think I boiled them too much.
Despite that, I am really happy with how it turned out, especially for my first time ever cooking lamb and my third ever attempt at sous vide!!
I guess this is kinda an update to my previous post.
by sillypcalmond