Ingredients

Serves 4 to 6

　　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

　　

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.