In a large bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, rosemary, salt, pepper and garlic.
Place the lamb chops in the bowl and spoon the marinade over the top. Marinate for at least 1 hour, or up to 24 hours.
Preheat an outdoor grill or indoor grill pan to medium high. Place the chops on the grill and cook for 4-5 minutes per side or until a thermometer inserted into the thickest part of the meat registers 135 for medium.
Let the meat rest for 5 minutes, then serve. Garnish with lemon and herbs if desired.
You can make this dish with any type of lamb chops. I recommend bone-in for the best flavor.
The marinade can be prepared up to 3 days in advance. Store the marinade in the refrigerator until you're ready to use it. The olive oil may solidify in the refrigerator. If this happens, simply place the marinade at room temperature for about 20 minutes and the oil will liquify again.
Grilled lamb chops stay fresh in the refrigerator for up to 3 days. I recommend reheating the chops in 30 second increments in the microwave until just warmed through, as this will keep your lamb from overcooking.