Sous Vide Leg Of Lamb With Black Olives Recipe

1. 1

   Combine olives, garlic, parsley, and 2 tablespoons (30ml) olive oil in the bowl of a food processor. Process until a chunky paste forms, scraping down sides with a rubber spatula as necessary, about 20 seconds. Transfer mixture to a bowl.

2. 2

   Spread half of mixture evenly over inside of lamb leg, then carefully roll it back up.

3. 3

   Secure lamb leg with butcher's twine at 1- to 1 1/2-inch intervals, starting from both ends and working toward the center. Season exterior generously with salt and pepper.

4. 4

   Preheat a sous vide water bath to desired temperature according to chart above. Seal lamb inside a vacuum bag, or a

5. 5

   , then submerge and cook for desired time according to chart above.

6. 6

   When ready to serve, remove lamb from bag and carefully pat dry with paper towels. In a cast iron, carbon steel, or nonstick skillet, heat remaining 1 tablespoon (15ml) olive oil over high heat until lightly smoking, then add lamb and cook, turning occasionally, until well browned on all sides, about 4 minutes total.

7. 7

   Remove twine, slice lamb, and serve immediately with remaining olive mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.