Pat the lamb chops dry with paper towels and trim away excess surface fat if necessary, leaving a thin layer for flavor. Combine the olive oil, lemon juice, garlic, rosemary, thyme or oregano, salt, pepper, and optional cumin or smoked paprika in a bowl.

Coat every chop thoroughly with the marinade, cover, and refrigerate for 30 minutes to 2 hours. Remove the lamb from the refrigerator about 20 to 30 minutes before grilling so it can come closer to room temperature.

Preheat a gas or charcoal grill to high heat, approximately 450 to 500°F. Clean the grates and lightly oil them so the chops brown well without sticking.

Place the lamb chops on the hot grill and cook for about 3 to 4 minutes per side for medium-rare, depending on thickness. Do not press down on the chops, because that releases flavorful juices.

Check the thickest part of a chop with an instant-read thermometer. Remove the lamb at about 135°F for medium-rare or 140°F for medium, remembering that the USDA recommends cooking lamb steaks, chops, and roasts to 145°F followed by at least 3 minutes of rest.

Transfer the grilled chops to a clean plate and rest them for 5 minutes. Serve warm with lemon wedges, allowing everyone to add a fresh squeeze just before eating.