||Combine marinade ingredients and pour half over the lamb. Turn lamb in the marinade to coat evenly. Marinate for 10-30 minutes, until you're ready to cook. Reserve remaining marinade for serving.
||Preheat a barbecue or grill pan until very hot. Cook corn for 10 minutes, turning often to char them evenly. Cook asparagus for 2-3 minutes and tomatoes for 1-2 minutes.
||Cook lamb on barbecue or grill pan for 2-2½ minutes per side for medium. Rest for 5-10 minutes, then slice and serve with vegetables and the reserved marinade.
||Switch to make: CHILEAN INSPIRED LAMB WRAPS: Slice the leftover lamb and fill Lebanese bread with cooked rice, beans and salad, topped with hummus and mashed avocado.