Grilled Rack Of Lamb With Saffron Rice

• Cooking spray
• 1 cup diced onion
• 2 garlic cloves, minced
• 1 cup uncooked basmati rice
• 2 cups fat-free, less-sodium chicken broth
• 1/4 teaspoon saffron threads, crushed
• 1 bay leaf
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground red pepper
• 1 (1 1/2-pound) French-cut rack of lamb (8 ribs)
• 1 teaspoon olive oil

1. 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.
2. Prepare grill.
3. 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 145u0b0 (medium-rare) to 160u0b0 (medium). Let stand 5 minutes before slicing into chops. Serve lamb with rice.
4. Wine note: Lamb-even spicy lamb like this-is one of the most flexible meats when it comes to wine. It goes with just about every major red varietal. That said, when spice plays a key role, as it does here, I love to choose a thick, rich, spicy red that will both mirror the spiciness of the dish and act as a soft, thick backdrop. An Australian shiraz is perfect. And since this is a special, fairly expensive cut of meat, I've chosen a wine worthy of it: Penfolds St. Henri 2003 from South Australia, $ -Karen MacNeil

cooking spray, onion, garlic, basmati rice, chicken broth, saffron threads, bay leaf, kosher salt, ground cumin, ground cinnamon, paprika, ground coriander, ground cardamom, ground red pepper, rack of lamb, olive oil

Taken from www.myrecipes.com/recipe/grilled-rack-of-lamb-with-saffron-rice (may not work)