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

Name: Grilled Lamb Chops with Rosemary Sauce and Wild Rice-Fennel Pilaf
Yield: 4 servings
Ingredients: 12 (1- to 1 1/2-inch thick) rib lamb chops (4 1/2 pounds); 1 tablespoon olive oil; ¼ teaspoon sea salt; ¼ teaspoon pepper; Rosemary Sauce; Wild Rice-Fennel Pilaf; Garnish: fresh fennel

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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.

Recipe by Southern Living May 1997

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Yield:

4 servings

Nutrition Info

Ingredients

12 (1- to 1 1/2-inch thick) rib lamb chops (4 1/2 pounds)
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon pepper
Rosemary Sauce
Wild Rice-Fennel Pilaf
Garnish: fresh fennel

Directions

Step 1
Brush lamb chops with oil, and sprinkle with salt and pepper.

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Step 2
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.

Source

Nora's Restaurant,Washington, D.C.

Nutrition Facts

Per Serving:

704 calories; fat 37.2g; cholesterol 109mg; sodium 1452mg.

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

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Ingredients

Directions

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

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

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