Baked Herb-Crusted Lamb Chops with Charred Eggplant

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops baked with a fresh herb crust, served alongside smoky charred eggplant for a Passover-inspired centerpiece. This middle eastern-inspired passover ready in about 40 minutes pairs lamb chops, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Middle Eastern cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to create an herb paste.
  2. Step 2: Rub the herb paste evenly over 8 lamb chops (about 2 lbs). Place the chops on a baking sheet and bake for 18-20 minutes until medium-rare, turning once halfway through for even cooking.
  3. Step 3: While lamb bakes, halve 2 medium eggplants lengthwise and score the flesh in a crosshatch pattern. Heat a grill pan over high heat and cook the eggplant halves flesh side down for 5-6 minutes until deeply charred and softened.
  4. Step 4: Remove eggplants from heat and drizzle 2 tbsp lemon juice over the flesh. Let rest while lamb finishes cooking.
  5. Step 5: Serve lamb chops hot with charred eggplant halves alongside, garnished with any remaining fresh herbs.

Frequently asked questions

How long does Baked Herb-Crusted Lamb Chops with Charred Eggplant take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Crusted Lamb Chops with Charred Eggplant?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb chops from drying out.

Can I substitute ingredients in Baked Herb-Crusted Lamb Chops with Charred Eggplant?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Crusted Lamb Chops with Charred Eggplant for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Herb-Crusted Lamb Chops with Charred Eggplant?

Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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