GRILLED RACK OF LAMB WITH SAFFROM RICE

RICE

cooking spray 1 cup diced onion 2 garlic cloves, minced 1 cup uncooked basmati rice 2 cups chicken broth ¼ teaspoon saffron threads, crushed 1 bay leaf

LAMB
*¾ teaspoon kosher salt *½ teaspoon ground cumin *½ teaspoon ground cinnamon *½ teaspoon paprika *⅛ teaspoon ground coriander *⅛ teaspoon ground cardamom *⅛ teaspoon ground red pepper *1 ½ pounds French-cut rack of lamb (8 ribs) *1 teaspoon olive oil


Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion and garlic to pan; cook 5 minutes or until golden brown, stirring frequently. Add rice and next 3 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Keep warm.

PREPARE GRILL.


Combine salt and next 6 ingredients (through pepper). Brush lamb with oil, and rub with salt mixture. Place lamb on grill rack coated with cooking spray; grill 10 minutes, turning once or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes before slicing into chops. Serve lamb with rice.