Grilled Rack of Lamb with Saffron Rice

1 cup diced onion
2 garlic cloves, minced
1 cup uncooked basmati rice
2 cups chicken broth
1/4 tsp. saffron threads, crushed
1 bay leaf
3/4 tsp. salt
1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1/8 tsp. coriander
1/8 tsp. cardamom
1/8 tsp. red pepper
1½lbs. French-cut rack of lamb (8 ribs)
1 tsp. olive oil

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; bring to a boil. Cover, reduce heat, and
simmer 20 minutes. Discard bay leaf. Keep warm.

Prepare grill.

Combine salt and next 6 ingredients. 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.

4 servings