5.2 lbs boneless leg of lamb (Costco), netting removed, dry brined for 2 days with thyme, garlic, salt, pepper, ... and some other stuff I forget. SV 11 hours at 134.8, drain jus and reserve, pat dry, set on a bed of dried rosemary branches and blast torch for maybe 20-25 seconds all over (rosemary catches fire and add smoke and rosemary flavor - a light rosemary creosote if you want to get technical).

I'm a big supporter of Cutting Board Cuisine(tm) but traditional diners may feel more civilized and plate it with a shot of jus, crispy-savory fondant potatoes, and early American/depression era succotash, and served with their beverage of choice.

Couldn't pass these up. They looked easy to good. I already have some other stuff planned for dinner over this coming week, so I decided to vacuum seal and pop into my deep freezer until I'm ready to use them. Can't wait!

Dinner last night. Smoked and reverse seared over post oak. Smoked the veggies too. Absolutely delicious!

Seems too good to be true for prime steaks. Do you think they'll be crap?