In a shallow dish, mix the olive oil, dried thyme, and dried rosemary. Add the lamb chops and let them marinate for 30 minutes to 1 hour.

Preheat your oven to 410°F (210°C). Meanwhile, in a bowl, combine the Greek yogurt with the crushed black garlic cloves, olive oil, a splash of lemon juice, and a pinch of salt and pepper. Set aside. Arrange the lamb chops in an oven-safe dish and bake for about 5 to 10 minutes, turning them halfway through. Finish under the broiler until the chops are nicely browned.