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.

Burak Epir
This Story Originally Appeared On sunset.com

Gallery

Iain Bagwell; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Pilita Grill, San Carlos, CA

Nutrition Facts

246 calories; calories from fat 30%; protein 25g; fat 8.2g; saturated fat 2.6g; carbohydrates 19g; fiber 2g; sodium 449mg; cholesterol 73mg.
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