Had access to a vacuum sealer the other night so I tried sous-vide lamb loins. I'm sure it's not close to anything "proper" but I enjoyed both the cooking process and the eating process immensely.
Playing with the vacuum sealer. Grown-up toys!
My best approximation of a sous-vide device. Required frequent adjustment of the temperature.
Pan-fired and crispy!
White wine reduction with the drippings.
An end-of-season caprese salad on the side.