Heat a large sauté pan over high heat with a few tablespoons oil. Season lamb with salt and pepper. Cook the loins until charred on outside and cooked to medium doneness, about 3 minutes per side. Remove from the pan, let rest 5 minutes and cut into slices. Add the asparagus and fava beans to the pan and sauté until just heated through, season with salt and pepper.
For the dressing, whisk together the juices, mustard, salt and pepper in a small bowl. Slowly whisk in oil until emulsified. Taste for seasoning and add honey and more salt and pepper if needed.
Toss the asparagus, fava, radicchio, and mint together in a bowl with some of the Meyer lemon dressing. Transfer to a platter, top with the lamb slices, goat cheese, pita chips and more of the dressing.