Heat barbecue hot plate to medium to high. Rub 1 tablespoon of the olive oil over the lamb and season with salt.
Cook lamb for 1-2 minutes on each side for medium rare or until cooked to your liking. Remove meat and set aside to rest on a plate wrapped in foil for at least 10 minutes, reserving and juices.
Meanwhile, toss remaining olive oil with bread chunks (using your hands) and fry on the barbecue hot plate for a few minutes, turning once, until golden. Season with a little salt.
Wash asparagus, shake off excess water, toss in a little olive oil and add to hot plate. Cook asparagus for 1-2 minutes until just cooked and nicely charred.
Mix all dressing ingredients together.
Slice lamb on an angle. Just before serving, toss with reserved juices, asparagus, toasted bread, olives, tomatoes, capsicum, onion, basil leaves and dressing. Serve immediately.