Lamb Chops with Pomegranate Sauce and Saffron Pilaf (Rachael Ray) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
1/4 cup orzo pasta |
1 cup white rice |
2 pinches saffron threads |
1 3/4 cups chicken stock |
1 to 2 large pomegranates or 1 cup store-bought pomegranate juice |
1/2 cup red wine |
2 tablespoons worcestershire sauce |
6 peppercorns |
3 whole cloves |
1 fresh bay leaf |
1 1/2 tablespoons cornstarch |
12 rib lamb chops |
salt and freshly ground black pepper |
2 tablespoons extra-virgin olive oil |
2 large garlic cloves, chopped |
1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried |
freshly grated nutmeg |
Directions:
1. Preheat the broiler and arrange the oven rack 8 inches from the broiler.
2. Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
3. Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf.
4. Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
5. When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
6. Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.
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