Lamb Chops with Cauliflower and Raisins |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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