Grilled Lamb Chops with Rosemary Sauce and Wild Rice-Fennel Pilaf

Southern Living
Don't panic over the amount of calories and fat in this dish. The recipe is for an entire meal that, despite the daunting ingredient list, is easy to make.
4 servings


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12 (1- to 1 1/2-inch thick) rib lamb chops (4 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
Garnish: fresh fennel


Brush lamb chops with oil, and sprinkle with salt and pepper.

Grill, covered with grill lid, over high heat (400° to 500°) 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Serve with Rosemary Sauce and Wild Rice-Fennel Pilaf; garnish, if desired.

Created date

December 2000

Nutritional Information

Calories 704
Fat 37.2 g
Cholesterol 109 mg
Sodium 1452 mg