Pat the lamb dry with paper towels. Trim any excess fat if desired and score the fat cap lightly in a crosshatch pattern to help render fat and let the marinade penetrate. Place lamb in a shallow dish or a large resealable plastic bag.

Make marinade

In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, red wine vinegar, and honey until emulsified. Season the marinade with kosher salt and freshly ground black pepper and whisk again.

Marinate

Pour the marinade over the lamb, turning to coat thoroughly. If using a bag, squeeze out excess air and seal. Refrigerate for at least 1 hour and up to 6 hours (avoid much longer for acidic marinades or the meat can firm). Bring the lamb to cool room temperature about 30 minutes before grilling.

Grilling and Finishing

Preheat grill

Light a gas or charcoal grill for two-zone cooking: one area at medium-high direct heat (about 400–450°F / 200–230°C) and one at lower indirect heat. Oil the grill grates well with an oiled paper towel held with tongs to prevent sticking.

Sear lamb

Remove excess marinade from the lamb (shake off, but do not dry completely). Place lamb over direct heat and sear for 2–3 minutes per side, turning only once or twice, until a golden-brown crust forms and grill marks appear.

Finish to doneness

After searing, move the lamb to the cooler side of the grill. Close the lid and cook until the internal temperature reaches your desired doneness: 55°C (130°F) for medium-rare, 60°C (140°F) for medium. For 1–1.5 inch chops this will typically take an additional 4–8 minutes depending on thickness and grill temperature. Use an instant-read thermometer inserted into the thickest part without touching bone.

Rest and baste

Transfer lamb to a carving board. Add the unsalted butter on top so it melts over the hot meat. Tent loosely with foil and let rest for 5–10 minutes to allow juices to redistribute (carryover cooking will raise temperature a few degrees).

Slice and serve

Slice chops or rack between the bones if necessary. Sprinkle with chopped parsley, season to taste with a little extra salt and pepper if needed, and serve with lemon wedges and optional mint sauce or chimichurri on the side.