Method:
1 Place basil, oregano, parsley and salt in a mortar and pestle, pound to a paste. Rub the skin side of the lamb with the herb paste, and drizzle with oil.
2 Heat a char-grill pan over high heat, cook lamb herb-side down, for 2-3 minutes until seared, turn and cook for 3 minutes. Reduce heat to medium and cook 8-10 minutes for medium or until cooked to your liking. Rest lamb for 5 minutes, then thinly slice.
3 Place tomato, beans, spinach and dill in a bowl. Add olive oil, toss to combine.
4 To serve, spoon salad onto plate and top with sliced lamb.