Combine lemon and oil with McCormick Basil Leaves, Rosemary Leaves, Thyme Leaves and Garlic Powder, seasoning to taste with McCormick Sea Salt and Black Pepper. Rub all over the lamb, then cover in plastic wrap and marinade for at least an hour, preferably overnight to add more flavour.
Preheat BBQ or chargrill plate to medium - moderately high heat. Cook lamb for 1 hour, turning every 10 minutes. Remove and cover lamb loosely in foil and rest for 10 minutes before slicing.
To make the salad; combine all salad ingredients in a large bowl and toss.
To serve, place slices of rested medium lamb alongside salad on a large platter.