In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice to create the marinade.

Place the lamb chops in a large resealable bag or shallow dish and pour the marinade over them. Ensure each chop is well-coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to infuse.

Remove the lamb chops from the refrigerator and let them come to room temperature for about 15-20 minutes.

Set the Ninja Foodi to 'Sear/Sauté' mode and allow it to preheat for a few minutes.

Once the Ninja Foodi is hot, add the lamb chops to the pot (you may need to work in batches to avoid overcrowding).

Sear the chops for about 2-3 minutes on each side, or until they develop a golden-brown crust.

Pressure Cook or Air Fry (Depending on your model and preference):

For Pressure Cooking: After searing, add a cup of water to the pot, place the chops on the trivet, and close the lid. Set to 'Pressure Cook' on high for 2 minutes for medium-rare. Quick release the pressure once done.

For Air Frying: If your model has an air fry function, after searing, swap to the air fry basket, set the temperature to 400°F, and cook for about 6-8 minutes for medium-rare, flipping halfway through.

Once cooked to your desired doneness, transfer the lamb chops to a plate and let them rest for a few minutes. This helps the juices redistribute throughout the meat, ensuring your chops are moist and tender.

Serve the lamb chops with a side of your choice, perhaps some roasted vegetables or a fresh salad, and enjoy a gourmet meal made effortlessly in your Ninja Foodi.