Put the lamb on sous-vide @ 55c at 9.30 pm then came home work the next day and took it off at 6.30 pm then finished off for 10 mins in 250c /w fan. Any dish I can kick off this far in advance is major conveniance. Lamb before cooking just sprayed it with "Outback Campfire Liquid Smoke" , rosemary, and a lot of raw garlic, black pepper and olive oil. However the garlic flavor was totally lost, maybe should have pre-cooked with the olive oil...Texture was very tender, like a tender steak but not mushy. Lamb was just what i got from the supermarket.(Aussie lamb) I added salt after cooking and the juices left over made a nice gravy with worcestire sauce & beef stock. Potato I peeled and pre-cooked in boiling water for 8 mins, then coated in a light flour + salt + a creole spice mix, and sprayed with canola oil then baked in the oven.,,turned out pretty nice with crispy outer edge but mashed potato like consistency inside.
