Brush lamb chops with half the oil and sprinkle with lemon zest and thyme. Season.
Heat a large, lightly oiled char-grill pan or BBQ over medium-high heat and Cook corn for 7-8 minutes, pineapple and asparagus for 3-4 minutes, in batches, if necessary, until lightly charred. Set aside.
When cool enough to handle, remove kernels from corn using a small, sharp knife. Chop pineapple and asparagus into 3cm pieces.
Reheat same char-grill pan or BBQ over medium-high heat and cook lamb, in batches, if necessary, for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
Meanwhile cook cous cous according to packet instructions. Drain well. In a screw-top jar place remaining oil, lemon juice, honey and mustard. Season and shake well.
Place cous cous in a large bowl with corn, pineapple, asparagus. Drizzle with dressing and toss well to coat. Sprinkle over goats cheese. Serve lamb chops with cous cous, lemon wedges and parsley.
Lamb cutlets, forequarter chops or butterflied leg of lamb would work well in this recipe.
Swap lemon and thyme for a seasoning such as Cajun or Moroccan or Tuscan;
Swap cous cous for cauliflower or broccoli rice, brown rice or quinoa.