Cut lamb vertically into slices about 1/2-inch thick. Place one slice between 2 sheets of parchment paper or cellophane. Using a mallet, or rolling pin, gently pound lamb until about 1/4-inch thick. Transfer lamb to large glass or ceramic baking dish and repeat with remaining lamb slices.

Place lamb in a large glass dish or large zip-top bag.

In a small nonreactive bowl, add the oil, vinegar, garlic, salt, pepper and herbs. Pour mixture over lamb. Cover or seal and refrigerate to marinate (up to 1 day).

Spray grill or grill pan with nonstick spray and heat to medium-high heat. Place each lamb piece on the preheated grill and cook to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer cooked pieces to a platter and cover to keep warm.

Toss arugula with olives and olive oil in large bowl. Arrange arugula on large platter as bed for lamb.

Place cooked lamb over arugula; serve with lemon wedges.