Rack of lamb sous vide (135F) with crimini mushrooms and potatoes pan roasted in duck fat.
(Edit 1/25/12) You can see it (above) where I didn't let the lamb rest long enough after searing it before slicing it and the pink juices are running off.
The above pic is of the 2nd attempt cooked at a lower temp (126F) with proper rest time before slicing (no running). The meat is cooked to the bone.
Next time I'll try something in between.