Minted Lamb and Sugar Snap Pea Salad

• 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

1. In a saucepan of boiling salted water blanch peas 1 minute and drain in a sieve.
2. Rinse peas under cold water to stop cooking and drain well.
3. In a large bowl toss peas with lamb and onion.
4. In a small bowl whisk together all ingredients.
5. Drizzle dressing over salad and toss well.
6. Garnish salad with mint sprigs.

sugar, cookedbutterflied leg of, red onion, rice vinegar, salt, honey, soy sauce, dark sesame oil, mint leaves, mint sprigs

Taken from www.epicurious.com/recipes/food/views/minted-lamb-and-sugar-snap-pea-salad-14435 (may not work)