In a sizable bowl, combine the 7 minced garlic cloves with 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoon pepper. In a bowl, coat the lamb completely with the marinade, truss it up, and let it sit in the fridge for at least three hours to marinate.
For both direct and indirect cooking, preheat a grill over a medium-hot fire. Grill the lamb over a direct fire for 8 minutes on each side, turning frequently, until it is beautifully charred. Then transfer to indirect heat, cover, and cook for 50 minutes, flipping once or twice, until the internal temperature reaches 125 degrees F for medium-rare. After moving the lamb to a chopping board, give it 15 minutes to rest.
Toss the asparagus with the salt, pepper, and 2 tablespoons of olive oil. Grill the asparagus for 6 to 8 minutes, or until it is tender.
In a food processor, combine the parsley, mint, remaining 1/2 cup oil, remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper with the remaining 2 whole garlic cloves. Pulse until combined. Along with the asparagus and chimichurri sauce, serve the sliced lamb.
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