Place the oil in a non-metallic shallow dish and add the garlic, lemon rind and juice, herbs, paprika and honey. Season to taste with pepper and stir well until combined. Add the lamb, turning to coat, then set aside for at least 10 minutes.
Light the barbecue or heat a griddle pan until smoking hot. Shake the excess marinade from the lamb, then place on the griddle pan/barbecue. Season with a little salt, then cook for 6-8 minutes, until cooked through, turning once. Remove from the heat and let rest for a couple of minutes. Serve the lamb on warmed plates with salad and crusty bread.