Lamb Flaps with Mint and Apples

(reconstructed / classic proportions) Step 1: Season the lamb flaps generously with salt and pepper. Add a few fresh mint sprigs and slices of apple to a vacuum bag with the lamb. Step 2: Set the sous vide bath to 60°C / 140°F for medium doneness (or 56°C / 133°F for medium-rare). Step 3: Vacuum seal the lamb and cook for 6 to 8 hours until tender. Step 4: Remove from the bag, pat dry, and sear the lamb in a hot pan until browned and crisp on the outside. Step 5: Serve with the warmed apples and fresh mint.