Minted lamb and sugar snap pea salad

1 servings

Ingredients

Quantity Ingredient
1 pounds Sugar snap peas; (about 4 cups),
; trimmed
1½ pounds Cooked Butterflied Leg of Lamb; cut across grain
; into thin slices
1 small Red onion; slices thin
3 tablespoons Rice vinegar; (not seasoned)
½ teaspoon Salt
2 teaspoons Honey
2 tablespoons Soy sauce
2 tablespoons Dark sesame oil
¼ cup Finely chopped fresh mint leaves
Garnish: mint sprigs

Directions

FOR DRESSING

In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve. Rinse peas under cold water to stop cooking and drain well.

In a large bowl toss peas with lamb and onion.

Make dressing:

In a small bowl whisk together all ingredients.

Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.

Serves 4 to 6.

Gourmet July 1994

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