Sous vide process the lamb as explained in the slides below @
After processing the leg of lamb, shock in ice water until 70F/21C, and refrigerate at 40F/4C. This may take up to an hour but is very important for food safety reasons. If you served some of the lamb immediately after processing, re-seal it in a Ziploc freezer bag and make sure it achieves 70F/21C before you return it to the refrigerator. This preserves the fresh quality of the lamb. It also prevents the ambient temperature in the refrigerator from rising to dangerous levels. Once the lamb has achieved 40F/4C, cut steaks at approximately 7 oz./200g.
Mint, fresh, 1oz/30g
Garlic, peeled, 2 cloves
Extra virgin olive oil, 3 0z./80ml.
S+P to taste.
Blend in blender until smooth.
While the steak is resting, prepare the asparagus slaw.
and the Chimichurri tomatoes. See the recipe for Mint Gastrique HERE.
Once the accompaniments are completed, you can grill the lamb steak. Use medium heat.
The slide below outlines the steps for grilling and the very simple presentation.
See the slide below for some more information about the initial processing.