Turkish Grilled Lamb Chops on Lavash

In Turkish grill houses, lamb chops called pirzola come to the table on a sheet of thin bread with blistered green peppers, and the bread is the best part by the end. The trick is grated onion juice in the marinade: its enzymes soften the surface while the red pepper paste builds a lacquered crust. Keep the chops thin, about 3/4 inch, so the fat renders before the center overcooks. Squeeze the onion pulp through a sieve and use only the juice, or the solids will scorch on the grate.