Grilled Lamb Chops With Rosemary Sauce And Wild Rice-Fennel Pilaf

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Southern Living


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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

Rosemary Sauce

Wild Rice-Fennel Pilaf

Garnish: fresh fennel

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