Lamb and mint are a classic combination that doesn't need to be messed with, but the chimichurri sauce in this recipe is a fun riff on these spring staples.
Stir together the 7 crushed garlic cloves, 60ml olive oil, 60ml lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate for at least 3 hours in the refrigerator.
Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about eight minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 52°C for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes.
Toss the asparagus with the two tablespoons of olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes.
Pulse the remaining two whole garlic cloves in a food processor with the parsley, mint, the remaining 120ml oil, the remaining 60ml lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.