Serves 4 to 6.

INGREDIENTS

  • 1 pound sugar snap peas (about 4 cups), trimmed
  • 1 1/2 pounds cooked butterflied leg of lamb, cut across grain into thin slices
  • 1 small red onion, slices 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

    DIRECTIONS

    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.