Roll the backs traps in the pepper, pressing the pepper on with your fingers. Cover and
refrigerate for about 15 minutes. Place the tomato, cucumber, olives, feta and 1/2 teaspoon of the
dried oregano in a bowl.
Heat a chargrill pan or barbecue plate, brush with oil and when very hot, cook the lamb for 2-3
minutes on each side, or until cooked to your liking. Keep warm.
Whisk the lemon juice, extra virgin olive oil, reserved Kalamata oil and the remaining dried
oregano together well. Season. Pour half the dressing over the salad, toss together and arrange on
a serving platter.
Cut the lamb on the diagonal into 1cm / 1/2 inch thick slices and arrange on top of the salad.
Pour the rest of the dressing on top and serve.