Sous Vide Lamb Salad with Roasted Sweet Potato and Green Beans

This salad is inspired by an English roast dinner. With lamb, green beans and sweet potato, it is delicious and nutritious at the same time.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 01:00

Recipe Time: 03:00

Temperature : 131F / 55C

Ingredients

• 1 (10-ounce/300 g) lamb tenderloin, or 2 (5-ounce/150 g) tenderloins
• 4 tablespoons extra virgin olive oil
• 3 sprigs fresh mint
• Salt and freshly ground black pepper
• 1 large sweet potato, sliced into 1-inch pieces
• 4 ounces green beans, trimmed and sliced into 2-inch pieces
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey

Directions

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. Combine the lamb with 2 tablespoons olive oil and mint sprigs in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.
3. About 1 hour before the lamb is finished, heat oven to 425ºF. Bring a large pot of salted water to a rapid boil over high heat.
4. Add the sweet potatoes to the water and boil until just tender. Remove from the water bath using a slotted spoon and pat dry. Transfer to a baking sheet and roast until well-browned and just beginning to char. Let cool.
5. Bring the water back to a boil and add the green beans. Boil until tender. Drain and immediately rinse under cold water. Set aside.
6. In a small bowl, whisk together balsamic vinegar, honey, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper. Set aside.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag, pat dry, and season with salt and pepper. Discard cooking liquid.
2. Heat a large skillet over high heat for 5 minutes. Add the lamb and sear on one side for 30 seconds. Transfer to a cutting board and rest for 5 minutes. Slice into bite-sized pieces.
3. In a large bowl, combine sweet potato, green beans, lamb, and dressing. Season to taste with salt and pepper. Serve.