Coonamessett Farm

Minted Lamb and Sugar Snap Pea Salad
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Minted Lamb and Sugar Snap Pea Salad

Ingredients

  • 1 pound sugar snap peas (about 4 cups), trimmed
  • 1 1/2 pounds cooked 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

Preparation

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.