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.
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.