Grilled Lamb Chops with Turkish Grape Sauce

Photo: Iain Bagwell; Styling: Randy Mon

Chef Burak Epir of Pilita Grill restaurant in San Carlos, California, serves this Turkish-style sauce over lamb meatballs skewered with chunks of eggplant. We've grilled lamb chops instead, for a faster but equally delicious version.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 30%
  • Protein: 25g
  • Fat: 8.2g
  • Saturated fat: 2.6g
  • Carbohydrate: 19g
  • Fiber: 2g
  • Sodium: 449mg
  • Cholesterol: 73mg

Ingredients

  • 8 frenched lamb chops (ones with meat trimmed from bones; 1 1/2 lbs.)
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1/2 poblano chile, roughly chopped
  • 3 tomatoes (12 oz.), quartered
  • 2 garlic cloves
  • 2 cups seedless grapes, divided
  • Steamed rice and grilled eggplant (optional)

Preparation

  1. 1. Heat a grill to high (450° to 550°). Sprinkle lamb with thyme, 1/2 tsp. salt, and the pepper. Rub with oil and set aside.
  2. 2. Pulse poblano, tomatoes, garlic, remaining 1/2 tsp. salt, and half the grapes in a food processor until smooth. Pour mixture into a medium saucepan. Cook over medium-high heat, stirring occasionally, until boiling. Add remaining grapes; cook 2 minutes.
  3. 3. Grill chops, turning once, 5 minutes total for medium-rare. Serve over steamed rice with eggplant and sauce. Any leftover sauce keeps, chilled, up to 2 days.
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