Place the lamb in a plastic bag with its marinade ingredients and refrigerate for 3-24 hours; if you are able, bring it out of the fridge around 20 minutes before you are ready to start cooking so that it can come to room temperature.
The salad can also be made in advance (by a few hours or even the night before), the vegetables are quite hardy so they will not wilt from sitting in the dressing, they will actually soften up nicely and the flavors will all integrate better. Simply toss all the salad ingredients together, cover and store in the refrigerator until ready to serve.
Remove the lamb from its marinade and place on a clean plate. Mix the grainy mustard and honey for the lamb's glaze and use a pastry brush or your fingers to rub it into both side of the meat. The lamb can either be grilled on the BBQ over high heat or on a skillet on the stove, also over high heat, for 2-3 minutes.
Recipe by Love from the Land at https://www.lovefromtheland.com/lamb-popsicles/