Sous Vide Minted Lamb with Pea and Feta Salad
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...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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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, 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
- freshly ground black pepper
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