Lamb Chops with Pomegranate Sauce and Saffron Pilaf

• 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

1. Preheat the broiler and arrange the oven rack 8 inches from the broiler.
2. Heat a large sauce pot over medium heat.
3. Add the butter and let it melt, then add the orzo and stir.
4. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine.
5. Add the saffron threads and stir in the stock.
6. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid.
7. Cook the rice until tender, about 15 to 18 minutes.
8. Meanwhile, roll the pomegranate on the counter while applying pressure for a minute.
9. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out.
10. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced.
11. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf.
12. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes.
13. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce.
14. Cook until thickened, about 1 minute.
15. Remove and discard the peppercorns, whole cloves and the bay leaf.
16. Arrange the chops on a broiler pan and season with salt and pepper, to taste.
17. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
18. When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat.
19. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt.
20. Season with salt, pepper, and nutmeg, to taste.
21. Arrange 3 chops on each serving plate.
22. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.

butter, orzo pasta, white rice, threads, chicken stock, storebought pomegranate juice, red wine, worcestershire sauce, peppercorns, cloves, bay leaf, cornstarch, lamb chops, salt, extravirgin olive oil, garlic, spinach, nutmeg

Taken from www.foodnetwork.com/recipes/rachael-ray/lamb-chops-with-pomegranate-sauce-and-saffron-pilaf-recipe.html (may not work)