I sous vide 8 lamb chops @57c for 3 hours, then 30 secs each side on a preheated cast iron pan.

I served it with some peas & Serious Eats style roast potatoes.

This time however, I kept the potato skin and basically did this to it:

https://www.goodto.com/recipes/potato-peel-crisps

Which G & L loved, so I guess we’ll do that again in the future.

It did all seem like I was layering carb-upon-fat-upon-salt a bit too much, but the lamb was super yummy, and I love my peas.

It did feel a bit like meat & 2 veg of my childhood, although my mother probably doesn’t know what sous vide is at all!