You can add drained Kalamata olives to this dish.
1 1/2 tbsps pepper
2 vine-riped tomatoes, chopped
1 small cucumber, chopped
Greek feta cheese
3/4 tsp dried oregano
1 tbsp lemon juice
salt, olive oil
1. Roll the fillets in the black pepper. Cover and refrigerate until ready to cook.
2. Combine tomatoes, cucumber and feta in a glass bowl. Sprinkle with some oregano and season with some salt.
3. Heat a frying pan, add olive oil. When oil is hot, fry lamb until tender but still pink, about 2-3 minutes per side. Remove from pan and allow to cool. Set aside for about 5 minutes. When cool, slice the lamb in thick chunks and toss in the salad.
4. In a screw-top jar, combine lemon juice, oregano and olive oil. Season with salt and pepper. Shake well. Pour in salad and toss lightly.
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