1-Whisk the marinade: Combine Greek yogurt, olive oil, garlic, lemon juice, oregano, rosemary, salt, pepper, and optional red pepper flakes; whisk until uniform.

2-Coat the chops: Place lamb chops in a dish or bag, pour marinade over, and massage to coat all sides evenly.

3-Marinate the meat: Refrigerate for 30 minutes to 4 hours, flipping occasionally; avoid over-marinating to prevent mushiness.

4-Preheat your grill: Heat grill to medium-high (around 400°F), clean and oil grates.

5-Grill the chops: Remove chops from marinade, grill 4-5 minutes per side (longer for thick chops) to an internal temperature of 135°F for medium-rare.

6-Rest the meat: Transfer to a platter and rest 5 minutes; temperature rises to about 140°F and juices redistribute.

7-Garnish and serve: Squeeze fresh lemon and sprinkle chopped parsley over chops before serving.