In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, 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 4 hours.

Preheat the grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed.

Remove the lamb chops from the marinade and discard the marinade. Grill the chops 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 is grilling, toss the mixed vegetables with olive oil, salt, and pepper. Grill them in a grill basket or on skewers for about 8-10 minutes, until tender.

Remove the lamb chops from the grill and let them rest for 5 minutes. Serve with the grilled vegetables on the side.