• French the bone
• Score meat
• Rub salt and pepper on leg of lamb and then dust with mustard powder

Cook the Lamb Leg

• Place in a sous vide bag and remove as much air as possible and cook
  at 131 F
• while meat is cooking over night cook potatoes in a pot with cold
  water and bring to a slight simmer
• once tender just turn off and allow to cool to temp. (you can double check these once they are cool by breaking them open or while they are cooking Peirce with a knife), I prefer golden potatoes for this application
• remove from the water in place in roasting pan and smash them down
• season with salt and pepper & rosemary and tomatoes and wait for the meat!
• Sous Vide @ 131F 24-30 hours

Serving

• Take the meat out from the bag and allow to rest on a towl for a few min, Remove Frenched Meat and place on top of potatoes & tomatoes and drizzle with EVOO and roast in the oven at 450F for 15 min. or until golden brown. I used it on top of a pizza stone so the potatoes on the bottom of the pan would crisp up.
• While roasting take meat bag juice (yes very attractive term) and place them on a pot and add balsamic vinegar until it turns into a thick paste. Remove from heat and add it to the meat out of the oven and garnish with cilantro!