Lamb Chops With Spinach Rice Pilaf Recipes

Steps:

• Preheat the broiler and arrange the oven rack 8 inches from the broiler.
• 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.
• 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.
• 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.
• 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.
• Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

Steps:

• FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler.
• When the tops are browned, turn the chops, season the other side, and broil that side until browned.
• Transfer to a serving dish and serve.
• FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box.
• Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice.
• Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified.
• Remove from heat and add the crushed toasted sunflower seeds or pine nuts.
• Fluff with a fork, transfer to a serving dish, and serve.

Steps:

• Preheat the broiler and arrange the rack 8 inches from the broiler.
• Heat a pot with a tight-fitting lid over medium heat. Add the butter and melt, then add the orzo and stir. Toast the pasta to golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads to the pan and stir in the stock. Bring the liquid to a boil, then reduce to a simmer and cover the pot. Cook the rice for 15 to 18 minutes, until tender.
• 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. Add the wine and Worcestershire to the juice, then add the peppercorns, cloves, and bay leaf. Bring to a boil, reduce the heat to a simmer and reduce the liquid by half, 6 minutes or so. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture back into the sauce. Cook to thicken, about 1 minute; remove the whole cloves and bay leaf before serving.
• Arrange the chops on a broiler pan and season with salt and pepper. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
• When the chops go in, heat the EVOO in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then wilt in the spinach and season with salt, pepper, and nutmeg.
• Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.