Baked Herb-Crusted Lamb Chops with Charred Eggplant

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy lamb chops baked with a fresh herb crust, served alongside smoky charred eggplant for a Passover-inspired centerpiece. This Middle Eastern-inspired Passover recipe, 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.

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.

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