This is a topic, I’ll note, covered nicely on the Sous Vide Supreme blog, in a recipe supplied by Richard Blais, but my take on lamb as steaks is that you can treat them pretty much the way you would treat beef steak. This lamb was something of an impulse buy. I’m short of fresh herbs, so I made do with the powdered stuff I usually use on steaks these days.

I sealed the meat in a Food Saver bag. This isn’t necessary, a good Ziploc will do.

The steak was cooked at 130 for two hours, then 131 the remaining three. Note that with my setup (a PID controller), I have a peak temperature initially 2-3 degrees higher than my nominal setting. This steak peaked at 132 F. Afterwards it was spiced (kosher salt, cracked black pepper, garlic, onion powder, a little cracked red pepper)

then finished on the stove, 45 seconds a side at a high heat. With a red wine reduction, the final result looked something like this.

As a side, I tried a steamable edamame I found at the local grocer.

This product tasted better than it looked coming out of the microwave. Be warned.

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