In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create the marinade.

Add the lamb shoulder chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat the grill to medium-high heat.

Remove the lamb chops from the marinade and let excess marinade drip off.

Place the lamb chops on the grill and cook 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 the vegetables alongside the lamb for about 10-15 minutes, turning occasionally until tender.

Remove the lamb chops and vegetables from the grill. Let the lamb rest for a few minutes before serving.

Serve the lamb shoulder chops with the grilled vegetables on the side.