In a large resealable bag, combine 1 tbsp. lemon zest, 3/4 cup lemon juice, 1/2 cup oil, 1/4 cup soy sauce, the garlic, 2 tbsp. each sage, oregano, and thyme, 2 tsp. pepper and 1 tsp. salt. Seal the bag; shake to mix well. Add the pork and lamb chops. Seal and turn the bag to coat the meat. Place the bag in a large bowl and refrigerate for 12 to 24 hours, occasionally turning and shaking the bag.

In a small saucepan, heat the remaining 2 tbsp. oil over medium. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Stir in the remaining 1/2 cup lemon juice, remaining 1 tbsp. soy sauce, honey, and sriracha, if used. Bring to a simmer, then cook, stirring occasionally, until syrupy, about 10 minutes. Stir in the remaining 2 tsp. lemon zest and the remaining 1 tsp. each sage, oregano, and thyme. Use the glaze immediately or cover and refrigerate overnight. Rewarm slightly before using.

Transfer the chops to a platter; discard marinade. Let stand at room temperature 30 minutes.

Preheat a grill to medium-high. Brush the vegetables with oil; season and grill, turning often, until tender and charred in spots, about 7 minutes for the asparagus and 10 to 15 minutes for the fennel and carrots. Transfer to another large platter; tent with foil to keep warm.

Grill the sausages, turning often until charred in spots and an instant-read thermometer inserted horizontally into the sausages registers 160°, about 10 minutes. Grill the ham steak 2 minutes. Turn, brush with the glaze, and grill another 2 minutes. Turn again, brush with the glaze and cook 2 minutes more. Transfer to the platter with the vegetables; brush with more glaze and tent with foil to keep warm.

Lightly season the chops. Grill the lamb rib chops 2 minutes per side and the lamb loin and pork chops 5 minutes per side. Brush with the glaze. Grill, watching carefully to prevent the glaze from burning, 1 to 2 minutes more per side, until the glaze caramelizes. Transfer to the platter; brush with the remaining glaze.