Ingredients

• 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

Instructions

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.
2. In a large bowl toss peas with lamb and onion.
3. Make dressing: In a small bowl whisk together all ingredients.
4. In a small bowl whisk together all ingredients.
5. Drizzle dressing over salad and toss well. Garnish salad with mint sprigs.