Lamb Chops With Cauliflower and Raisins

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Photo by  Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 526 calories
    • Calories 300 calories from fat
    • Fat 33 g
    • Sat Fat 13 g
    • Cholesterol 128 mg
    • Sodium 431 mg
    • Protein 36 g
    • Carbohydrate 22 g
    • Sugar 14 g
    • Fiber 4 g
  • October 2008

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 8 small lamb loin chops (about 1 inch thick)
  3. Check kosher salt and black pepper
  4. Check 1head cauliflower, cored and cut into small florets
  5. Check 1/2cup golden raisins
  6. Check 2 scallions, chopped
  7. Check 1tablespoon 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.