Lamb Chops With Spinach Rice Pilaf

• 4 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 12 lb spaghetti, thin type, broken into pieces
• 1 cup white rice
• 3 cups chicken broth
• 14 teaspoon salt
• 14 teaspoon pepper
• 9 ounces spinach, stemmed
• 2 shallots, chopped
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 cup pomegranate juice
• 8 lamb chops

1. In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil, in pan over medium heat.
2. Add spaghetti and toast until deeply golden, about 4 minutes.
3. Stir in rice, then stir in 2 1/2 cups chicken broth; season with salt and pepper.
4. Cover and bring to a boil; lower the heat and simmer for 15 minutes.
5. While rice is working, using a food processor, process the spinach in a paste.
6. STir into the rice and let stand for 2-3 minutes.
7. Preheat broiler.
8. In small skillet, heat remaining 2 tablespoons butter over mediume heat.
9. Add shallots, season with salt and pepper and cook until tender, 3-4 minutes.
10. Whisk in flour and cook for 1 minutes, then whisk in Worcestershire sauce, pomegranate juice and remaining 1/2 cup chicken broth.
11. Cook until thickened, about 5 minutes.
12. Coat lamb chopse with remaining 1 tablespoon olive oil and season with salt and pepper.
13. Broil, turning once, until browned and medium rare, about 5 minutes.
14. Serve with the gravy and rice pilaf.

butter, extra virgin olive oil, thin type, white rice, chicken broth, salt, pepper, spinach, shallots, flour, worcestershire sauce, pomegranate juice, chops

Taken from www.food.com/recipe/lamb-chops-with-spinach-rice-pilaf-366239 (may not work)