Grilled Lamb Chops with Turkish Grape Sauce Recipe

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)

Step 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.

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories246

% Daily Value *
Total Fat 8.2g11%

Saturated Fat 2.6g13%
Cholesterol 73mg25%
Sodium 449mg20%
Total Carbohydrate 19g7%

Dietary Fiber 2g8%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Grilled Lamb Chops with Turkish Grape Sauce