Before you start, preheat BBQ to medium.
Prep potatoes and onion. Add potatoes to a large pot. Cover with hot tap water. Cook on high heat for 20-25 minutes with the lid on, until tender and cooked through. Drain well and return to pot. Refresh under cold water and drain again.
Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and chop egg. Toss cooked potatoes with egg, onion and picklenaise in a large bowl. Season to taste with salt and pepper.
Prep lettuce, tomato and corn. In a medium bowl, toss lettuce and tomato with olive oil and vinegar.
Pat lamb dry, toss with lemon pepper and oil and season with salt. Cook lamb on BBQ for 4-6 minutes each side, for medium (depending on thickness), or until cooked to your liking. Rest for a few minutes, before serving. Cook corn on BBQ for about 10 minutes, turning often, until tender.
Serve potato salad with lamb, corn and salad.