I'm a fan of 'warm salads'....any salad (green, vege, pasta) topped with the meat in its chosen sauce as the overall dressing as a lunch, entree, light main. They occupy a slot on the menu always and do fairly well.
Consequently, all our lamb salads have served the lamb cooked to order and sliced. Durangojo mentioned the quality & versatility of lamb tenderloins, this is a good example as the portion required is more forgiving in this context cost-wise.
As for flavours...Think salad...summer...heat...warm...spice!....Mediterranean, Middle-eastern, North African. The 'warm' not hot approach works fine if the ambient temp is already high & use of spices will compensate as the dish cools while eating. Perhaps explore the potential of a variation of Fattoush...worked for us.
Mint sauce as a dressing will help to cut the fat mentioned above....have done a Greek salad (with the mandatory lettuce filler) this way....it doesn't get much simpler.