Lamb with Rosemary

Place the meat in a marinade of Kikkoman soy sauce, lemon peel, rosemary, white onion and olive oil for at least 30 minutes. Drain and grill the meat for 3-6 minutes on each side, depending on the thickness and whether you want it pink. Let the meat rest and cut it into slices. Tear the biggest salad leaves into slightly smaller pieces and mix with parmesan and thin slices of toasted bread.

Serve the meat on the salad, sprinkle with rocket and serve with salad cream or mayonnaise.