Name: Seared Lamb with a warm Eggplant, Cucumber and Goat Cheese Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
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

Preparation

- 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.

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

Categories

Ingredients

Preparation

Personal Note