Grilled Rack of Lamb with Saffron Rice

4 servings (serving size: 2 lamb chops and 3/4 cup rice)

Ingredients

• Cooking spray
• 1  cup  diced onion
• 2  garlic cloves, minced
• 1  cup  uncooked basmati rice
• 2  cups  fat-free, less-sodium chicken broth
• 1/4  teaspoon  saffron threads, crushed
• 1  bay leaf
• 3/4  teaspoon  kosher salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  paprika
• 1/8  teaspoon  ground coriander
• 1/8  teaspoon  ground cardamom
• 1/8  teaspoon  ground red pepper
• 1  (1 1/2-pound) French-cut rack of lamb (8 ribs)
• 1  teaspoon  olive oil

  Preparation

  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 warm.
  2. Prepare grill.
  3. Combine salt and next 6 ingredients (through pepper). Brush lamb with oil, and rub with salt mixture. Place lamb on grill rack coated with cooking spray; grill 10 minutes, turning once or until a thermometer registers 145° (medium-rare) to 160° (medium). Let stand 5 minutes before slicing into chops. Serve lamb with rice.
  
  

  Nutritional Information

  Calories---294 (35% from fat)

  Fat---11.3g (sat 4.5g,mono 4.7g,poly 0.5g)

  Protein---24.1g

  Carbohydrate---22.6g

  Fiber---1.9g

  Cholesterol---68mg

  Iron---2.4mg

  Sodium---618mg

  Calcium---40mg