Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1505.77 Kcal (6304 kJ) | ||
| Calories from fat | 623.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.32g | 107% | |
|---|---|---|---|
| Cholesterol | 451.49mg | 150% | |
| Sodium | 2625.99mg | 109% | |
| Potassium | 1429.42mg | 30% | |
| Total Carbs | 70.89g | 24% | |
| Sugars | 55.57g | 222% | |
| Dietary Fiber | 7.02g | 28% | |
| Protein | 145.44g | 291% | |
| Vitamin C | 62.4mg | 104% | |
| Iron | 12.6mg | 70% | |
| Calcium | 207.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 111.92 Kcal (469 kJ) | ||
| Calories from fat | 46.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 107% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 150% | |
| Sodium | 195.19mg | 109% | |
| Potassium | 106.25mg | 30% | |
| Total Carbs | 5.27g | 24% | |
| Sugars | 4.13g | 222% | |
| Dietary Fiber | 0.52g | 28% | |
| Protein | 10.81g | 291% | |
| Vitamin C | 4.6mg | 104% | |
| Iron | 0.9mg | 70% | |
| Calcium | 15.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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