Three hours prior to serving, preheat sous vide water bath to 133 degrees F. Season lamb chops with salt, pepper and oregano. Place in vacuum bags or zip lock bags, drizzle with olive oil and seal bags. Place bags in water bath and sous vide for 2 hours. Remove bags and plunge into water bath. Store in refrigerator until ready to sear on grill.

Increase temperature in sous vide to 150 degrees F. Season chicken thighs and place in bags, drizzle with oil, remove air and seal bags. Place sausages in bags, remove air and seal bags. Place chicken and sausage bags in sous vide bath and cook for one hour. Remove bags from water bath.

Just before chicken is done in the sous vide, heat grill pan to medium high. Drizzle asparagus and mini peppers with olive oil and grill on grill pan until just charred. Remove and arrange on large grazing or cutting board in the center. Grilled the lamb chops, chicken thighs and sausages on grill pan until just seared. Place meats on the outer edges of grazing board next to the vegetables. Put bowls of tzatziki, mint pesto and stone ground mustard on grazing board and serve.