Heat a large-chargrill pan or barbecue over medium-high heat. Place lamb in a large snap lock bag with half the oil, half the vinegar, honey and oregano. Season and rub well to coat.
Cook lamb on char-grill for 3-4 minutes each side or until browned. Reduce heat to medium-low and cook for a further 8-10 minutes each side or until cooked to your liking. Set lamb aside on a tray loosely covered with foil to rest for 10 minutes.
In a large bowl place zucchini, spinach, tomatoes, chickpeas, capsicum, olives, feta and extra oregano. Drizzle with remaining oil and vinegar. Season and toss to coat.
Slice lamb and serve with salad, lemon cheeks and pita bread.
Swap butterflied leg for lamb leg or rump steaks – cooking time will be reduced to 3-4 minutes each side and lamb could be sliced and placed on top of the salad.
Add green beans or some cooked pumpkin or sweet potato to the salad to mix things up.
Use a seasoning instead of the marinade on the lamb – try Cajun, Tuscan or Moroccan seasoning.