I was just thinking about this stew recipe I have. Basically a lamb stew with a lemon-y sauce made from lemon and egg. It seems like it might be adaptable to sous vide. Perhaps I'd have to precook the lamb though, I'd probably like it to be well-done. Although egg curdling has to happen a little highish temperature, so it might be just fine for the lamb. I think there was some wine in this... so I might need to precook the lamb and wine stuff, at least get a sear on the lamb and cook off the alcohol from the wine.