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Photo: Kan Kanbayashi Photo by: Photo: Kan Kanbayashi

Lamb Chops with Cauliflower and Raisins

Real Simple NOVEMBER 2008

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Other:10 Minutes


  • 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


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.

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

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Lamb Chops with Cauliflower and Raisins recipe