Ingredients

serves 4

　　2 tablespoons butter

　　1/4 cup orzo pasta

　　1 cup white rice

　　2 pinches of 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 pepper

　　2 tablespoons EVOO (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

　　

Step 1

Preheat the broiler and arrange the rack 8 inches from the broiler.

　　

Step 2

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.

　　

Step 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. 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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Serve the chops topped with pomegranate sauce, and with saffron pilaf and wilted spinach alongside.

　　Cooks' Note

　　Store-bought pomegranate juice can be used when fresh are not in season.

　　Rachael Ray's Look + Cook