Recipe information
Yield
Serves 4 to 6
Ingredients
1 pound sugar snap peas (about 4 cups), trimmed
1 1/2 pounds cookedButterflied Leg of Lamb , cut across grain into thin slices
1 small red onion, sliced thin
For dressing
3 tablespoons rice vinegar (not seasoned)
1/2 teaspoon salt
2 teaspoons honey
2 tablespoons soy sauce
2 tablespoons dark sesame oil
1/4 cup finely chopped fresh mint leaves
Garnish: mint sprigs
Preparation
Step 1
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.
Step 2
In a large bowl toss peas with lamb and onion.
Make dressing:
Step 3
In a small bowl whisk together all ingredients.
Step 4
Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.
