In keeping with my pledge to make some new recipes, here is one that we tried last night. It is a good idea but we need to work on it some more. We used the immersion circulator to cook the meat to to 130F and then put it on the grill to get some browning. Unfortunately it came out kind of medium well instead of medium rare. We are thinking of just cooking it on the grill without the pre-cook and threading a little bacon between the lamb to keep it moister. The tzatziki I made came out well and is just a mixture of plain yogurt, lemon, cucumber, garlic, and mint. We served our lamb kabob over brown rice with a side of asparagus.

Lamb kabob, tzatziki, brown rice and asparagus