ChefSteps Leg of Lamb & Roast Veggies

Both my sous vide circulators were dead for this dinner AND my meat thermometer, so I was trying to decide between two ways of cooking the 2.4 kg leg of lamb .... 2.5 hrs @ 90c or 12 hrs @ 100c. In the end I chose the longer method basting every hour, but otherwise followed the ChefSteps recipe. The meat was very tender, and didn't excessively dry out. It was very strange it kind of smelt awful until the very last hour of cooking when the mustard rub finally started to get milder in flavor. The deep fried mint/rosemary/parsley was an excellent touch, I had never used that garnish before and it was perfect fit for the lamb. My wife and sisters said it was the best lamb they've had - the mustard/vingear combination noticeably toned down the "lambiness" flavor of the lamb, so this is particularly good recipe for people who are not serious lamb lovers.