Grilled Rack of Lamb with Saffron Rice

Grilled Rack of Lamb with Saffron Rice
Photo by Randy Mayor

Ingredients

  • 1 cup uncooked basmati rice
  • ¾ teaspoon kosher salt
  • ½ teaspoon paprika
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cardamom
  • Cooking spray
  • 1 bay leaf
  • + 9 more ingredients
    • ¼ teaspoon saffron threads, crushed
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • 1 cup diced onion
    • 1 (1 1/2-pound) French-cut rack of lamb (8 ribs)
    • 1/8 teaspoon ground red pepper
    • 2 garlic cloves, minced
    • 1 teaspoon olive oil
    • 2 cups fat-free, less-sodium chicken broth

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 w...

View full recipe at My Recipes

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