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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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Vacuum sealer for sous vide bags, compression, preservation
Broiler-like torch attachment — even sear on sous vide proteins
Insulated container for efficient sous vide cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
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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. 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 , 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 (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. Remove twine, slice lamb, and serve immediately with remaining olive mixture.