Grilled Lamb Chops with Turkish Grape Sauce

Ingredients

• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves 
• 2 cups grapes seedless divided
• 1 teaspoon kosher salt divided
• 8  frenched lamb chops with meat trimmed from bones; 1 1/2 lbs.)
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 0.5  poblano chile roughly chopped
• 12 oz tomatoes quartered

Equipment

• food processor
• sauce pan
• grill

Directions

1. Heat a grill to high (450 to 550).
2. Sprinkle lamb with thyme, 1/2 tsp. salt, and the pepper. Rub with oil and set aside.
3. Pulse poblano, tomatoes, garlic, remaining 1/2 tsp. salt, and half the grapes in a food processor until smooth.
4. Pour mixture into a medium saucepan. Cook over medium-high heat, stirring occasionally, until boiling.
5. Add remaining grapes; cook 2 minutes.
6. Grill chops, turning once, 5 minutes total for medium-rare.
7. Serve over steamed rice with eggplant and sauce. Any leftover sauce keeps, chilled, up to 2 days.