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...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
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)
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