In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice. Mix well.

Place the lamb shoulder chops in a large resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably overnight.

Preheat the grill to medium-high heat. Oil the grates to prevent sticking.

Remove the lamb from the marinade and discard the marinade. Grill the chops for about 6-8 minutes per side, or until they reach an internal temperature of 145°F (medium rare).

While the lamb is grilling, toss the mixed vegetables with olive oil, salt, and pepper. Grill them in a vegetable basket or foil for about 10-15 minutes until tender.

Remove the lamb from the grill and let it rest for 5 minutes before serving. Serve with grilled vegetables.