Recipe for Minted Lamb and Sugar Snap Pea Salad

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Yield:

1 servings

Ingredients:

Amount	Ingredient
1 lb	Sugar snap peas, (about 4 cups), trimmed
1/2 lb	Cooked Butterflied Leg of Lamb, cut across grain into thin slices
1 sm	Red onion, slices thin
	----------------- FOR DRESSING ----------------
3 tbl	Rice vinegar, (not seasoned)
1/2 tsp	Salt
2 tsp	Honey
2 tbl	Soy sauce
2 tbl	Dark sesame oil
1/4 cup	Finely chopped fresh mint leaves

Instructions:

Instructions: 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.

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