Lamb Chops with Cauliflower and Raisins

Photo: Kan Kanbayashi

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 526
  • Calories from fat: 57%
  • Protein: 36g
  • Carbohydrate: 22g
  • Sugars: 14g
  • Fiber: 4g
  • Fat: 33g
  • Saturated fat: 13g
  • Sodium: 431mg
  • Cholesterol: 128mg


  • 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


  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.
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