1/2 cup (125 ml) soft unripened goat cheese, coarsely crumbled

2 tablespoons (30 ml) red wine vinegar

1/2 cup (125 ml) whole Kalamata olives in oil, drained and pitted

1 cucumber, seeded and thinly sliced

1/2 cup (125 ml) olive oil

Salt and pepper

1/2 red bell pepper, diced

1 eggplant, cubed

4-about 6 oz (175 g) slices of leg of lamb

The leaves of 1 sprig of fresh oregano

Let the slices of leg of lamb sit at room temperature for 15 minutes. Remove as much fat as possible.

In a large non-stick skillet, brown the eggplant and bell pepper in 60 ml (1/4 cup) of oil until they are tender. Season with salt and pepper. Add the cucumber and olives. Continue cooking for 1 to 2 minutes to soften the cucumber slices. Keep warm.

In another large skillet, brown the lamb in 30 ml (2 tablespoons) oil, 3 minutes per side or until the meat is medium-rare. Season with salt and pepper. Place on a plate, cover and let rest at room temperature.

In a salad bowl, combine the warm vegetables, vinegar and remaining oil. Season with salt and pepper. Sprinkle with goat cheese and oregano. Add the lamb cooking juices if desired.

Serve the slices of lamb with the salad.

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