Herb-Crusted Lamb Chops with Roasted Eggplant
Tender lamb chops coated in a fragrant herb crust, paired with smoky roasted eggplant and a tangy yogurt sauce. This Mediterranean recipe (gluten-free), ready in about 60 minutes, pairs lamb chops, fresh rosemary, thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lamb chops
- 2 tbsp fresh rosemary
- 1 tbsp thyme
- 3 cloves garlic
- 4 tbsp olive oil
- 1 eggplant
- 1/2 cup yogurt
- 1 lemon
- 1 tbsp honey
- 1 tsp salt
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 220°C. In a bowl, combine 2 tbsp chopped rosemary, 1 tbsp thyme, 3 minced garlic cloves, 2 tbsp olive oil, and 1 tsp salt. Press mixture onto both sides of 8 lamb chops.
- Step 2: Place chops on a baking sheet and roast for 12-15 minutes until browned and cooked to desired doneness. Meanwhile, toss 1 diced eggplant (1cm cubes) with 2 tbsp olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
- Step 3: In a small bowl, whisk 1/2 cup yogurt, 1 tbsp honey, and juice of 1 lemon. Serve chops with roasted eggplant and drizzle with yogurt sauce.
