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

Ingredients

• 4 servings garnish: fennel fresh
• 4.5 pounds rib lamb chops (1- to 1 1/)
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 4 servings rice-fennel pilaf wild
• 4 servings rosemary sauce 
• 0.3 teaspoon sea salt 

Equipment

• grill
• kitchen thermometer

Directions

1. Brush lamb chops with oil, and sprinkle with salt and pepper.
2. Grill, covered with grill lid, over high heat (400 to 50
3. minutes on each side or until a meat thermometer inserted into thickest portion registers 14
4. Serve with Rosemary Sauce and Wild Rice-Fennel Pilaf; garnish, if desired.