Combine lemon, McCormick Salt, Pepper, Basil, Rosemary, Thyme and Garlic and rub all over the lamb. Cover in plastic wrap and marinade for at least an hour, preferably overnight to add more flavour.
Preheat the BBQ plate or char grill to moderately-hot heat. Cook lamb for 10 minutes each side then 20 minutes each side, then remove and cover lamb loosely in foil and rest for 10 minutes before serving.
Slice rested medium-rare lamb and serve alongside salad.
To make the salad; combine all salad ingredients in a large bowl and toss.