Marinate the Lamb: In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Prepare the Grill: Preheat your grill to a high heat. Ensure the grates are clean and brush them with a little olive oil to prevent sticking.

Grill the Lamb Chops: Remove the lamb chops from the marinade, letting excess oil drip off. Place the lamb chops on the hot grill and cook for about 3-4 minutes on each side for medium-rare, or until cooked to your liking. The exact cooking time will depend on the thickness of the chops and the desired doneness.

Rest the Meat: Once grilled, let the lamb chops rest for a few minutes to allow the juices to redistribute throughout the meat.

Serve: Serve the lamb chops hot from the grill with lemon wedges on the side. The acidity of the lemon juice beautifully complements the richness of the lamb.