In non-reactive bowl, combine the olive oil, lemon juice, honey, garlic, onion, mint, parsley, rosemary, and oregano. Add the lamb and toss to coat well. Marinate in refrigerator at least 4 hours.

Smash the garlic cloves with a heavy knife. Crush and tear the rosemary and thyme sprigs to release their perfume. Toss the steaks with the thyme, rosemary, garlic, cracked pepper, and enough olive oil to coat all its surfaces. Marinate for 1 to 2 days. The longer the steaks are marinated the greater the transference of flavor from the herbs to meat.