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Lamb Chops with Cauliflower and Raisins

Photo: Kan Kanbayashi
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 526
  • caloriesfromfat 57 %
  • protein 36 g
  • carbohydrate 22 g
  • sugars 14 g
  • fiber 4 g
  • fat 33 g
  • satfat 13 g
  • sodium 431 mg
  • cholesterol 128 mg

How to Make It

  1. Heat the oil in a large skillet over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to individual 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 1/2 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.

    Tip: To core a cauliflower, remove the leaves and place the head stem-side up. Carefully cut around the core as close as possible to the florets so the center comes out in a cone-shaped piece.