Lamb Chops with Spinach Rice Pilaf

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lamb chops with spinach rice pilaf
  • Prep Time
  • 4Servings


  • 4 tablespoons butter
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • A handful of thin spaghetti (about 1/2 pound), broken into pieces
  • 1 cup white rice
  • 3 cups chicken broth
  • Salt and pepper
  • 1 9 ounce bag spinach, stemmed
  • 2 shallots, chopped
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • 1 cup pomegranate juice
  • 8 lamb rib chops


1. In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the spaghetti and toast until deeply golden, about 4 minutes. Stir in the 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.

2. While the rice is working, using a food processor, process the spinach into a paste. Stir into the rice and let stand for 2 to 3 minutes.

3. Preheat the broiler. In a small skillet, heat the remaining 2 tablespoons butter over medium heat. Add the shallots, season with salt and pepper and cook until tender, 3 to 4 minutes. Whisk in the flour and cook for 1 minute, then whisk in the Worcestershire sauce, pomegranate juice and remaining 1/2 cup chicken broth. Cook until thickened, about 5 minutes.

4. Coat the lamb chops with the remaining 1 tablespoon EVOO and season with salt and pepper. Broil, turning once, until browned and medium-rare, about 5 minutes. Serve with the gravy and rice pilaf.