Minted lamb and sugar snap pea salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sugar snap peas; (about 4 cups), |
| ; trimmed | ||
| 1½ | pounds | Cooked Butterflied Leg of Lamb; cut across grain |
| ; into thin slices | ||
| 1 | small | Red onion; slices thin |
| 3 | tablespoons | Rice vinegar; (not seasoned) |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Honey |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dark sesame oil |
| ¼ | cup | Finely chopped fresh mint leaves |
| Garnish: mint sprigs | ||
Directions
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.