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.
Southern Living MAY 1997
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.
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Grilled Lamb Chops with Rosemary Sauce and Wild Rice-Fennel Pilaf recipe
