In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well.

Place the lamb chops in a large resealable bag or shallow dish. Pour the marinade over the chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.

Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and discard the marinade.

Place the lamb chops on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach an internal temperature of 145°F (63°C).

While the lamb chops are grilling, toss the mixed vegetables with a little olive oil, salt, and pepper. Grill them alongside the lamb for about 5-7 minutes, turning occasionally until tender.

Remove the lamb chops and vegetables from the grill. Let the lamb rest for a few minutes before serving. Plate the lamb chops with the grilled vegetables.