# Single Diner Mary had a little LAMB
**URL:** https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090
**Category:** Anova Precision® Cooker
**Created:** [November 6, 2017, 3:52am UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090 "2017-11-06T03:52:24Z")
**Posts on this page:** 9
**Page:** 1
### Author:  [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)
#### Post date: [November 6, 2017, 3:52am UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/1 "2017-11-06T03:52:24Z")
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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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [November 6, 2017, 4:47am UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/2 "2017-11-06T04:47:43Z")
Looks tasty AF! 😉
Niceeee.
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### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [November 6, 2017, 6:53am UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/3 "2017-11-06T06:53:24Z")
You’re most welcome. Glad you enjoyed it.
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### Author:  [@fischersd](https://community.anovaculinary.com/u/fischersd)
#### Post date: [November 7, 2017, 8:20pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/4 "2017-11-07T20:20:25Z")
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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### Author:  [@Zokellib](https://community.anovaculinary.com/u/Zokellib)
#### Post date: [November 8, 2017, 6:13pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/5 "2017-11-08T18:13:18Z")
How did you sear it?
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### Author:  [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)
#### Post date: [November 8, 2017, 6:40pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/6 "2017-11-08T18:40:05Z")
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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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [November 9, 2017, 7:49pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/7 "2017-11-09T19:49:55Z")
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.
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### Author:  [@Islay](https://community.anovaculinary.com/u/Islay)
#### Post date: [November 11, 2017, 10:12am UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/8 "2017-11-11T10:12:42Z")
Were you happy with the tenderness? I find that lamb, at least shoulder and leg, benefits from longer cooking times. It looks wonderful.
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### Author:  [@MrTimmy](https://community.anovaculinary.com/u/MrTimmy)
#### Post date: [November 11, 2017, 5:55pm UTC](https://community.anovaculinary.com/t/single-diner-mary-had-a-little-lamb/10090/9 "2017-11-11T17:55:09Z")
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.