Set up your sous vide machine according to manufacturer’s instructions.

Fill pot or bucket with water. For medium rare, set temperature to 165°F. Set time to 18 hours.

Wait for water to reach desired temperature.

Place lamb, rosemary, mustard, salt and pepper in brand name resealable bag. When your sous vide hits the desired temp of 165°F, add the bag to the water. Lower bag till it hits the bottom of the pot, and the air is released. Seal bag. Cover pot with plastic wrap to avoid evaporation.

After 18 hours, take bag out of water. Empty contents of the whole bag, juices included, into a large bowl. The meat should be very tender and soft.

Pull the lamb apart with your fingers and let the meat soak up all the juices.

Place Parsnip and Fennel Cream onto a large platter. With a slotted spoon, place pulled lamb on top of the cream. Scatter with Pistachio and Mint Gremolata and fennel fronds over entire dish.