Lamb Chops with Pomegranate Sauce and Saffron Pilaf

Ingredients

• 2 tablespoons butter 
• 1.8 cups chicken stock see 
• 1.5 tablespoons cornstarch 
• 1  bay leaf fresh
• 2 large garlic cloves chopped
• 12 rib lamb chops 
• 4 servings nutmeg freshly grated
• 2 tablespoons olive oil extra-virgin
• 0.3 cup orzo pasta 
• 6  peppercorns 
• 1 large to 2 pomegranates store-bought
• 0.5 cup red wine 
• 2 pinches saffron threads 
• 4 servings salt and pepper black freshly ground
• 1 pound farm spinach washed and dried available in bundles rather than bags in produce section
• 1 cup rice white
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• knife
• pot
• broiler
• broiler pan

Directions

1. Preheat the broiler and arrange the oven rack 8 inches from the broiler.
2. Heat a large sauce pot over medium heat.
3. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine.
4. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes.
5. 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. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes.
6. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute.
7. Remove and discard the peppercorns, whole cloves and the bay leaf.
8. Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
9. When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat.
10. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste.
11. Arrange 3 chops on each serving plate.
12. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.