Baked Herb-Infused 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 developed and reviewed.

Tender lamb chops baked with fresh herbs and served alongside smoky charred eggplant, evoking the flavors of a traditional Passover meal. This Middle Eastern-inspired Passover recipe, ready in about 45 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 420 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: 20 min Cook: 25 min Serves 4 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 4 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp thyme, 4 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper. Add 8 lamb chops, turning to coat evenly, and marinate for 15 minutes at room temperature.
  2. Step 2: While lamb marinates, halve 2 large eggplants lengthwise and score the flesh in a diamond pattern with a knife. Brush generously with 1 tbsp olive oil and sprinkle 1 tsp ground cumin evenly over the flesh.
  3. Step 3: Place eggplant halves flesh-side down on a hot grill pan over medium-high heat. Grill for 6-8 minutes until the skin is charred and the flesh softens, then flip and grill flesh-side up for 3 minutes. Remove and drizzle with 2 tbsp lemon juice.
  4. Step 4: Arrange marinated lamb chops on a rimmed baking sheet and bake in the 400°F oven for 12-15 minutes, turning once halfway, until cooked to medium-rare (145°F internal temperature). Let rest 5 minutes before serving with the grilled eggplant.

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