Grilled Lamb Chops with Turkish Grape Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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) |
Directions:
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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