Seared Lamb with a warm Eggplant, Cucumber and Goat Cheese Salad | RICARDO

Ingredients

• 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