LibreRecipes

Minted Lamb and Sugar Snap Pea Salad

Rating

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

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

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.
In a small bowl whisk together all ingredients.
Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.