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Categories:Viewed: 14 - Published at: 2 years ago
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
Method
- 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.
- 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.
