Grilled Lamb Chops with Turkish Grape Sauce
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.
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- Calories: 246
- Calories from fat: 30%
- Protein: 25g
- Fat: 8.2g
- Saturated fat: 2.6g
- Carbohydrate: 19g
- Fiber: 2g
- Sodium: 449mg
- Cholesterol: 73mg
- 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)
- 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. 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. 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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