COMBINE the juice, oil, golden syrup, VEGEMITE, lime, ginger, chillies and spices in a large shallow dish. Add the lamb, cover with plastic wrap and refrigerate for at least a couple of hours.
COMBINE the remaining ingredients in a large bowl and mix to combine. Cover and chill until required.
LIFT the lamb from the marinade and char grill or barbeque for 3-4 minutes on each side or until cooked. Rest, wrapped in foil for 5 minutes. Cut into slices. Divide salad between serving plates and top with lamb. Serve immediately.