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.
Nora's Restaurant,Washington, D.C.
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