Place the lamb into a mixing bowl with the marinade ingredients. Mix well to coat the lamb. Set aside for 15 minutes.
Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2-21/2 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
Slice lamb as required and serve with the salad.
To pickle the carrots: place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
To make the salad: place the pickled carrot into a bowl with the salad ingredients and stir to combine.
Try using trimmed lamb leg steaks instead of lamb rump.
Sliced cucumber or red onion can also be pickled and added to the salad.
For even carrot matchsticks, try using a mandolin slicer.
This dish is also great served in noodle boxes as appetisers when entertaining.