Marinate the lamb chops in the marjoram, 2 tablespoons of thyme, lemon zest and 3 ounces of olive oil for at least 1 hour and up to 24 hours.
Preheat the grill and season lamb with sea salt and freshly ground pepper. Grill to 118˚ for medium rare, approximately six to seven minutes per side.
Keep grilled lamb chops loosely tented with foil in a warm area of the kitchen while assembling the salad.
Prepare an ice bath. Bring a pot of salted water to a rapid boil. Blanch the peas until just cooked through, approximately two minutes after the water recovers to a boil. When tender, shock peas in the ice bath, drain and reserve in a non-reactive bowl. Add the pea tendrils and blossoms.
For the vinaigrette, combine lemon juice, mustard, shallot and remaining tablespoon of thyme. Slowly whisk in remaining 6 ounces of olive oil. Finish with salt and pepper. Gently toss into the salad.
To plate, gently mound pea portion of salad on each plate and top with the grilled lamb chops. Finish with sea salt.