Grilled Lamb Chops With Turkish Grape Sauce

• 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 (450u0b0 to 550u0b0). 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.

lamb chops, thyme, kosher salt, pepper, olive oil, poblano chile, tomatoes, garlic, grapes, rice

Taken from www.myrecipes.com/recipe/grilled-lamb-chops-1 (may not work)