Grilled Rack of Lamb with Saffron Rice

This was a real quick one which is pretty healthy and packs a nice spicy kick. This comes together in less than an hour and delivers.

RICE
cooking spray
1 cup diced onion
2 garlic cloves, minced
1 cup uncooked basmati rice
2 cups chicken broth
¼ teaspoon saffron threads, crushed
1 bay leaf

LAMB
¾ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
⅛ teaspoon ground coriander
⅛ teaspoon ground cardamom
⅛ teaspoon ground red pepper
1 ½ pounds French-cut rack of lamb (8 ribs)
1 teaspoon 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 (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Keep warm.

Prepare grill.

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.