Sous Vide Minted Lamb with Pea and Feta Salad

(3)

Christina Wylie

Koh Samui Thailand

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, ...

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This is a hearty salad with plenty of character. It still tastes fresh, however, with the addition of fresh mint leaves and mixed lettuce. To blanch the peas, bring a medium saucepan of heavily salted water to a boil. Add the peas and boil for 30 seconds (for frozen) or 1-2 minutes (for fresh). Immediately drain peas and shock under cold water or in an ice bath.
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Ingredients for 2

  • 1 (10-ounce/300 g) lamb tenderloin, or 2 (5-ounce/150 g) tenderloins

  • 4 tablespoons extra virgin olive oil

  • 3 sprigs fresh mint, plus 1/2 cup mint leaves

  • 1 cup green peas, blanched

  • 1 cup mixed lettuce

  • 1/2 cup crumbled feta

  • 1 tablespoon thinly sliced red onion

  • 1 tablespoon balsamic vinegar

  • 2 teaspoons honey

  • Salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

  • Step 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.

  • Step 3

    Meanwhile, combine peas, lettuce, feta, red onion, and mint leaves in a large bowl. Set aside.

  • Step 4

    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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

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

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131 F / 55 C Recipe Temp
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