Sous Vide Cajun Lamb with Feta and Mint Salad

This recipe is for those who like their salads with loads of personality and flavor. The bold chilli dressing stands up to the meaty chunks of lamb to make a salad that any meat lover would be impressed with. To blanch the peas and beans, bring a medium saucepan of heavily salted water to a boil. Add the beans and boil for 1-2 minutes. Immediately drain peas and shock under cold water or in an ice bath. Repeat with the peas, boiling for 30 seconds (for frozen) or 1-2 minutes (for fresh).

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: 00:20

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
• 2 teaspoons Cajun spice
• 1 cup green peas, blanched
• 1 cup green beans, blanched
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh mint leaves, torn
• 1 tablespoon hot sauce
• 1 tablespoon honey
• 2 teaspoons balsamic vinegar
• 2 teaspoons freshly squeezed lemon juice
• Salt and freshly ground black pepper
• Chili powder, to taste (optional)

Directions

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. Combine the lamb with 2 tablespoons olive oil and Cajun spice 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. Meanwhile, combine peas, green beans, feta, and mint in a large bowl. Set aside.
4. In a small bowl, whisk together hot sauce, honey, balsamic vinegar, lemon juice, and remaining 2 tablespoons olive oil. Season to taste with salt, pepper, and chili powder (if using).

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. Toss the salad mixture with the lamb and dressing. Divide between plates and serve.