Heat the oil in a skillet and add the lamb. Cook until done to your liking, then set aside and keep warm.
While the lamb is cooking, add a little more oil to a grill pan and place over a medium heat. Add the asparagus and cook until done, turning regularly.
After the lamb has been removed from the first skillet, add heavy cream, lemon zest, and fresh thyme leaves. Cook until the sauce thickens, which should only take a minute or two. Season to taste with salt and black pepper.
Transfer the lamb to serving plates, and add the asparagus. Drizzle the sauce over the lamb chops, and serve.
4g net carbs per serving (half the recipe, including asparagus)