Not quite food porn thread worthy, but I'm ecstatic with the results given the relatively small amount of effort. Sous vide leg of lamb, cooked at 134. Deboned, butterflied, then seasoned with crushed black pepper, fresh rosemary and garlic, coriander, and cumin. Seared with butter in cast iron. Topped with cilantro chimichurri and served with mashed potatoes. So good.