1.Combine yogurt, 1 tablespoon of the juice, 1 tablespoon of the oil and half the garlic in medium bowl, add lamb; mix well. Cover; refrigerate until needed.
2.Meanwhile, combine remaining juice, oil and garlic in screw-top jar; shake well.
3.Drain lamb; cook on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes then slice thickly.
4.Combine remaining ingredients in large bowl with lemon dressing. Serve salad topped with lamb.