In a medium bowl whisk together extra-virgin olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, soy sauce, brown sugar (or honey), ground cumin, smoked paprika, red pepper flakes, kosher salt and black pepper until evenly combined.

Marinate chops

Pat the lamb chops dry with paper towels. Place chops in a shallow dish or resealable plastic bag. Pour the marinade over the chops, rubbing it into both sides so each chop is well coated. Arrange chops in a single layer if possible. Cover (or seal) and refrigerate for at least 1 hour and up to 6 hours for best flavor. Remove from fridge 20–30 minutes before grilling to come to near room temperature.

Grilling & Finish

Preheat grill

Prepare a grill for medium-high heat (about 450–500°F / 230–260°C). If using charcoal, let coals burn until covered with white ash. Clean and oil the grill grates to prevent sticking.

Grill chops

Place lamb chops on the hot grill and cook undisturbed for 3–4 minutes to develop a good sear. Flip and cook another 3–4 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (140–145°F / 60–63°C). Adjust time for chop thickness (times above assume 1–1.5 inch thick chops).

Rest and finish

Transfer chops to a platter and lightly brush with melted butter, if using. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute; carryover will raise internal temp a few degrees.

Plate and garnish

Arrange chops on a serving platter, sprinkle with chopped parsley, and serve with lemon wedges for squeezing over the meat. Offer additional salt and pepper to taste.