Title: Minted Lamb And Sugar Snap Pea Salad
Categories: July 1994
Yield: 1 servings

1 lb Sugar snap peas; (about 4
-cups),
; trimmed
1 1/2 lb Cooked Butterflied Leg of
-Lamb; cut across grain
; into thin slices
1 sm Red onion; slices thin

--------------------------------FOR DRESSING--------------------------------
3 tb Rice vinegar; (not seasoned)
1/2 ts Salt
2 ts Honey
2 tb Soy sauce
2 tb Dark sesame oil
1/4 c 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.

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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