When I first started making lamb chops regularly, I was intimidated by the idea of getting them just right. Too many expensive cuts had ended up overcooked and disappointing. But this simple baked method changed everything for me. It's practically foolproof and gives you tender, juicy chops every single time. Lamb has such a special place in kosher cooking, especially during holidays like Passover. These herb-crusted chops remind me of the lamb dishes my grandmother would make, though she always pan-fried hers. I've found that baking them at a moderate temperature with a good garlic and herb coating creates a beautiful crust while keeping the meat incredibly tender inside. The key to this recipe is the herb paste. I use a combination of fresh rosemary, thyme, and plenty of minced garlic mixed with olive oil. This creates a protective coating that seals in the juices while the chops bake. Don't skip the step of letting them rest at room temperature before cooking. Cold meat straight from the fridge won't cook evenly. These chops pair beautifully with roasted root vegetables or a simple rice pilaf. I often serve them with my honey-roasted carrots and some good crusty bread. The whole meal comes together in about 45 minutes, making it perfect for Shabbat dinner when you want something elegant but not too complicated.