Grilled Rack of Lamb with Saffron Rice

A hearty, juicy piece of lamb with the addition of earthy spices and rice provides a full meal. Spices add flavor to lamb without adding fat and with a low sodium content, while a reasonable three-ounce serving size keeps the fat under control. The dish is completed by serving this dish with rice seasoned with spices. One serving of this dish contains about a quarter of the daily value of saturated fat. Dish with stewed bean tops.
Preheat a medium saucepan over medium-high heat. Brush the mold with cooking spray. Add the onion and garlic to the pan; cook for 5 minutes or until golden brown, stirring frequently. Add the rice and the next 3 ingredients (via the bay leaf); bring to a boil. Cover, reduce heat and simmer for 20 minutes. Discard the bay leaf. Keep warm.Prepare the grill.Combine the salt and the following 6 ingredients (with the addition of pepper). Brush the lamb with butter and rub with the salt mixture. Place the lamb on a grill rack greased with cooking spray; cook for 10 minutes, turning once or until the thermometer reads 145 ° (medium-deep) to 160° (medium). Let stand for 5 minutes before slicing into chops. Serve the lamb with rice.Wine Note: Mutton, even as spicy as this one, is one of the most delicious meats when it comes to wine. It is combined with almost all the main varieties of red meat. However, when spices play a key role, as is the case here, I prefer to choose a thick, rich, tangy red color that will accentuate the sharpness of the dish and serve as a soft, thick background. Australian shiraz is an ideal option. And since this is a special, rather expensive cut of meat, I chose a wine worthy of it: Penfolds St. Henri 2003 from South Australia, $ - Karen MacNeil