In a large bowl, place garlic, thyme and 3 Tbsp (45 mL) olive oil. Add lamb chops to this marinade and turn to evenly coat.
Heat grill to medium-high and cook asparagus for a few minutes on each side. Remove, cut in halves, and place in a medium bowl with pine nuts, mint, lemon juice and remaining 1 Tbsp (15 mL) olive oil. Season to taste with sea salt and black pepper, and toss lightly to combine.
Meanwhile, place lamb chops on the grill and cook until moisture appears on the surface, then turn them over and grill for a few minutes more (depending on how well done you like your lamb). Remove chops from the grill and cover with foil. Allow them to rest for a few minutes. Place three chops on each of four plates and serve with the asparagus salad.
Recipe Notes
Per serving: 461 calories, 46 g protein, 27 g fat (8 g saturated fat), 10 g carbohydrates, 5 g fibre, 132 mg cholesterol, 192 mg sodium