Cooking

1 . Stage

Peel the lamb fillet from the foil and veins, rinse, dry and cut into slices.

1. Stage. Peel the lamb fillet from the foil and veins, rinse, dry and cut into slices.

2 . Stage

Mix lemon juice, olive oil, mustard, balsamic vinegar, salt, pepper and garlic in a bowl. Roll in the mixture on both sides of the lamb fillets, cover and put in the fridge for 3-4 hours to marinate

1. Stage. Mix lemon juice, olive oil, mustard, balsamic vinegar, salt, pepper and garlic in a bowl. Roll in the mixture on both sides of the lamb fillets, cover and put in the fridge for 3-4 hours to marinate

3 . Stage

For the dressing, use a blender to combine lemon juice, honey, yogurt, mint, parsley, season with salt and pepper. Mix everything well, put it in the fridge.

1. Stage. For the dressing, use a blender to combine lemon juice, honey, yogurt, mint, parsley, season with salt and pepper. Mix everything well, put it in the fridge.

4 . Stage

After the meat has marinated, take it out of the refrigerator. Heat olive oil and fry the slices of lamb on both sides for 15-20 minutes until medium rare.

1. Stage. After the meat has marinated, take it out of the refrigerator. Heat olive oil and fry the slices of lamb on both sides for 15-20 minutes until medium rare.

5 . Stage

Boil a quail egg, peel and cut in half. Rinse and dry the cherry tomatoes, Chinese cabbage and arugula. Layer the dish with the Peking cabbage. Top with tomatoes, quail eggs, arugula, torn Peking cabbage leaves, and slices of lamb. Top with dressing, sprinkle with sesame seeds and garnish with parsley.

1. Stage. Boil a quail egg, peel and cut in half. Rinse and dry the cherry tomatoes, Chinese cabbage and arugula. Layer the dish with the Peking cabbage. Top with tomatoes, quail eggs, arugula, torn Peking cabbage leaves, and slices of lamb. Top with dressing, sprinkle with sesame seeds and garnish with parsley.