For the garlic-parsley paste

• 2 heads of garlic
• 2-4 tbsp minced parsley

1. Cut top 1/3 off 2 heads of garlic. Drizzle with 1 tbsp olive oil each and wrap tightly in foil. Bake at 400* for 40 minutes.
2. In a small bowl, combine parsley and mashed roasted garlic.

For the Lamb

• 5 – 7 pound boneless leg of lamb (~30 minutes)

1. Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
2. Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin.
3. Lightly score inside of each roast, making ¼-inch-deep cuts spaced1 inch apart in crosshatch pattern.
4. Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
5. Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.

Sous Vide

• If 2 roasts: 133* for 4-5 hours
• If 3 roasts: 133* for 3 hours
• Sear for 1 minute on each side when done