Begin by preparing the herb marinade. In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, salt, and pepper.
Place the lamb chops in a shallow dish and massage the marinade into the meat. Let them sit for at least 20-30 minutes at room temperature to absorb the flavors.
Preheat your grill to medium-high heat. Alternatively, you can use a grill pan over the stove.
While the lamb marinates, trim the asparagus by snapping off the woody ends. Toss asparagus with a little olive oil, salt, and pepper.
Grill the lamb chops for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
At the same time, roast the asparagus in the oven at 400°F for about 10-12 minutes or grill them alongside the lamb until tender and slightly charred.
Once cooked, let the lamb chops rest for a few minutes to retain their juices before serving alongside the roasted asparagus.
Plate the dish, drizzle with any remaining herb marinade if desired, and enjoy your flavorful, balanced meal.