Lamb Chops With Cauliflower and Raisins

Lamb Chops With Cauliflower and Raisins
 Kan Kanbayashi
Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
tablespoon
olive oil
8
small lamb loin chops (about 1 inch thick)
kosher salt and black pepper
1
head
cauliflower, cored and cut into small florets
1/2
cup
golden raisins
2
scallions, chopped
1
tablespoon
capers, roughly chopped

Directions

  1. Heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook lamb to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates.
  3. Return the skillet to medium-high heat. Add the cauliflower and cook, tossing frequently, until golden, 1 to 2 minutes.
  4. Add the raisins and ½ cup water and cook, covered, until the cauliflower is just tender and the water has evaporated, 2 to 3 minutes.
  5. Stir in the scallions and capers. Serve with the lamb.
Kate Merker
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 300
  • Protein 36 g
  • Carbohydrate 22 g
  • Sugar 14 g
  • Fiber 4 g
  • Fat 33 g
  • Sat Fat 13 g
  • Sodium 431 mg
  • Cholesterol 128 mg
What does this mean? See Nutrition 101.