Lamb salad with tomato-soy salsa

Wash tomato and cut into parts. Remove seeds and cut into cubes.

Clean the spring onions and cut into 3 cm pieces. Cut pieces in length into very thin strips. Combine bunches and alfalfa.

Cut each leg of lamb into 3 pieces and sprinkle with salt. Heat in oil and fry about 3 minutes alternately. Scoop meat from pan on a plate.

Add 1 tbsp water, lemon juice and soy sauce to shortening and heat for a moment, stirring up the cakings. Season salsa with pepper. Shovel half of salsa by creating alfalfa salad.

Put 1 piece of lamb on each of four plates. Spoon half of alfalfa salad on it. Put the second piece of lamb on it, put the rest of alfalfa salad on it. Cover with last piece of lamb.

Put tomato salsa on and around it. Garnish with a tuft of watercress. Serve with Tarly and mixed green salad.