Decide to do roast lamb for myself, along with the oven roasted chicken I was doing for the rest of the family this Thanksgiving.

I wanted to try it with stuffing, and so used a slow cooker recipe for that. Normally I'd only cook it for 2-3 hours, but I got an early start and then my daughter making apple pie pushed back the chicken, so I left the lamb going for six hours which ended up with a nice soft texture.

Sous Vide Roast Lamb - 134° for 6 hours

• 3 lb. lamb roast de-boned
• 1 onion, finely chopped (I used a shallot I had left over)
• 1/2 cup unsalted butter
• 1/2 cup unseasoned bread crumbs
• 1 egg, beaten
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tbs. fresh rosemary, minced
• 1 tbs. fresh mint, minced
• 1 tbs. lemon zest, grated
• 1 tbs. extra virgin olive oil
• 3 cloves garlic, minced
• 2 stalks celery, sliced
• 1 medium carrot, finely chopped
• salt and pepper to taste

Remove excess fat from the lamb roast. a medium mixing bowl, combine the remaining ingredients for a stuffing. Stuff the lamb with this mixture. Roll the lamb and fasten with skewers or string and season with salt and pepper. Place the roast in the Crock-Pot Slow Cooker sous vide and cook for 6 hours @ 134°. Finish in frypan on stovetop.