Lamb Chops With Spinach Rice Pilaf
Ready In: 50 mins
Serves: 4
Ingredients
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb spaghetti, thin type, broken into pieces
- 1 cup white rice
- 3 cups chicken broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 9 ounces spinach, stemmed
- 2 shallots, chopped
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- 1 cup pomegranate juice
- 8 lamb chops
Directions
- In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil, in pan over medium heat.
- Add spaghetti and toast until deeply golden, about 4 minutes.
- Stir in rice, then stir in 2 1/2 cups chicken broth; season with salt and pepper.
- Cover and bring to a boil; lower the heat and simmer for 15 minutes.
- While rice is working, using a food processor, process the spinach in a paste. STir into the rice and let stand for 2-3 minutes.
- Preheat broiler.
- In small skillet, heat remaining 2 tablespoons butter over mediume heat. Add shallots, season with salt and pepper and cook until tender, 3-4 minutes.
- Whisk in flour and cook for 1 minutes, then whisk in Worcestershire sauce, pomegranate juice and remaining 1/2 cup chicken broth.
- Cook until thickened, about 5 minutes.
- Coat lamb chopse with remaining 1 tablespoon olive oil and season with salt and pepper.
- Broil, turning once, until browned and medium rare, about 5 minutes.
- Serve with the gravy and rice pilaf.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off