Herb-Baked Lamb Chops with Charred Eggplant and Garlic

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy lamb chops marinated in fresh herbs and garlic, oven-baked and served alongside smoky charred eggplant for a Passover-inspired main course. This Middle Eastern-inspired Passover recipe, ready in about 60 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 480 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.

Ingredients

• 8 pieces (about 1.5 lbs) lamb chops
• 2 tbsp, chopped fresh rosemary
• 2 tbsp, chopped fresh thyme
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 large eggplants
• 2 tbsp lemon juice

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). In a bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
2. Step 2: Rub the marinade evenly over 8 lamb chops, ensuring each piece is well coated. Let marinate at room temperature for 20 minutes.
3. Step 3: Meanwhile, halve 2 large eggplants lengthwise and score their flesh with a knife in a crosshatch pattern. Brush each half with 1 tbsp olive oil and sprinkle lightly with salt.
4. Step 4: Place the eggplant halves cut side down on a baking sheet and roast in the oven for 20 minutes until the skin is wrinkled and the flesh is soft.
5. Step 5: While the eggplant roasts, place the marinated lamb chops on a wire rack over a baking tray and bake in the same 400°F oven for 12-15 minutes for medium-rare, turning once halfway through to brown both sides.
6. Step 6: Remove the eggplant from the oven, flip cut side up, and drizzle with 2 tbsp lemon juice. Slice the meat off the roasted eggplant skin into chunks.
7. Step 7: Plate the lamb chops alongside the charred eggplant chunks. Spoon any resting juices from the lamb over the meat and garnish with extra fresh herbs if desired.