The entrée tonight at Chez Timmy is a small portion of lamb tenderloin (Australian via California Costco), cooked Sous Vide, 132F degrees for 2 hours. Green beans on the side and a glass of cheap Vin Rouge 
– Thanks friends down under. Tasty as…
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Looks tasty AF! 
Niceeee.
You’re most welcome. Glad you enjoyed it.
Oh my! Posting pics like that is almost cruel! 
Definitely salivating now…will need to plan a lamb night one night soon - been too long.
Thanks for sharing!!!
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How did you sear it?
Finishing: First DRY lamb well after removing from bag. SCREAMING hot cast iron skillet with 1 Tbl of Avocado oil. Seared 45 secs / side. Optionally, add 2 Tbl sweet butter and rosemary sprig to the Avocado oil and continually pour the hot liquid (oil/butter) over the lamb during the searing process with a deep spoon.
Btw, I season the lamb before cooking with sea salt, fresh ground pepper and spring of rosemary on EACH side before bagging.
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Outstanding Mr. Timmy!
That’s the preferred restaurant technique using sous vide and chilled lamb tenderloins. Don’t often see them anymore.
Thanks for sharing.
Were you happy with the tenderness? I find that lamb, at least shoulder and leg, benefits from longer cooking times. It looks wonderful.
It WAS wonderful!
I suppose YMMV any time you make a dish, but this one has been wonderfully tender for me every time I do this cut of lamb. Of course it IS labeled Lamb TENDERloin so there’s that.
If you seared it too much you might end up with well done, and that would ruin it for me.
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