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The Food Lab: Punch Up Sous Vide Leg of Lamb With Briny Black Olives

The other week, I found myself swamped with boneless lamb legs for recipe testing. I still had a few left when I was done, so I figured, why not make use of what I've got for another recipe? I immediately thought of pairing the lamb with black olives, a flavor combination I've loved ever since I cooked olive-crusted lamb with blue cheese fondue at a restaurant where I worked.
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