Name: Minted Lamb And Sugar Snap Pea Salad
Ingredients: 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; 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		July 1994	1	servings

INGREDIENTS

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
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

INSTRUCTIONS

FOR DRESSING
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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