In a bowl, combine 3 tablespoons olive oil, minced garlic, rosemary, oregano, thyme, lemon zest, half the lemon juice, cumin, smoked paprika, salt and pepper to create the marinade.

Place lamb chops in a shallow dish and coat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes or up to 4 hours for best results.

Prepare the herbed yogurt sauce by combining Greek yogurt, mint, dill, cucumber, remaining lemon juice, remaining olive oil, honey, and a pinch of salt in a bowl. Refrigerate until ready to serve.

Preheat your BBQ or grill to high heat, approximately 230°C. Clean and oil the grates to prevent sticking.

Remove lamb chops from refrigerator 10 minutes before grilling to bring to room temperature.

Place lamb chops on the hot grill and cook for 4-5 minutes per side for medium, until internal temperature reaches 63°C for medium-rare or 71°C for medium doneness. Adjust time based on thickness.

Remove lamb chops from grill and rest on a cutting board for 5 minutes, loosely covered with foil to allow juices to redistribute.

Serve the grilled lamb chops with a generous dollop of herbed yogurt sauce on the side, garnished with fresh mint leaves and lemon wedges.