Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2107.09 Kcal (8822 kJ) | ||
| Calories from fat | 1343.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.29g | 230% | |
|---|---|---|---|
| Cholesterol | 431.6mg | 144% | |
| Sodium | 621.63mg | 26% | |
| Potassium | 3089.01mg | 66% | |
| Total Carbs | 97.93g | 33% | |
| Sugars | 61.04g | 244% | |
| Dietary Fiber | 16.22g | 65% | |
| Protein | 98.21g | 196% | |
| Vitamin C | 290.8mg | 485% | |
| Iron | 12.5mg | 70% | |
| Calcium | 286.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 169.5 Kcal (710 kJ) | ||
| Calories from fat | 108.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 230% | |
|---|---|---|---|
| Cholesterol | 34.72mg | 144% | |
| Sodium | 50.01mg | 26% | |
| Potassium | 248.49mg | 66% | |
| Total Carbs | 7.88g | 33% | |
| Sugars | 4.91g | 244% | |
| Dietary Fiber | 1.3g | 65% | |
| Protein | 7.9g | 196% | |
| Vitamin C | 23.4mg | 485% | |
| Iron | 1mg | 70% | |
| Calcium | 23mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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