Sous Vide Leg of Lamb With Black Olives Recipe

Directions

Combine olives, garlic, parsley, and 2 tablespoons 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. Spread half of mixture evenly over inside of lamb leg, then carefully roll it back up. 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. Preheat a sous vide water bath to desired temperature according to chart above. Seal lamb inside a vacuum bag, or a zipper-lock bag using the water displacement method, then submerge and cook for desired time according to chart above. 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 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. Remove twine, slice lamb, and serve immediately with remaining olive mixture.