Remove bigger stems from dill and mint, then finely chop, along with the cucumber. Mix together with Greek yogurt, 1 clove of the minced garlic, half the lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper.
Pat lamb chops dry with a paper towel and place in a large resealable plastic bag or a glass dish. Add the remaining garlic, lemon juice, salt, and pepper and the oregano, rosemary, and olive oil to the bag or dish and toss lamb chops to ensure they are evenly coated with marinade. Refrigerate 1 to 8 hours.
When you’re ready to grill, let meat sit out at room temperature for 20 minutes and preheat grill to medium-high heat. Grill 4 to 5 minutes per side, until caramelized on the outside and slightly pink in the center and a meat thermometer reads 155 F in the center. Remove from heat and let rest 10 minutes before serving.
Per serving: 938 calories, 27 grams fat (12 grams saturated fat), 50 milligrams cholesterol, 697 milligrams sodium, 28 grams total carbohydrates, 2 grams fiber, 143 grams protein.
