Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Kate Merker

Gallery

Credit: Kan Kanbayashi

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper.

    Advertisement
  • Cook lamb to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates.

  • Return the skillet to medium-high heat. Add the cauliflower and cook, tossing frequently, until golden, 1 to 2 minutes.

  • 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.

  • Stir in the scallions and capers. Serve with the lamb.

Nutrition Facts

526 calories; protein 36g; carbohydrates 22g; sugars 14g; fiber 4g; fat 33g; saturated fat 13g; sodium 431mg; cholesterol 128mg.
Advertisement