Ingredients:
1 Tbsp. olive oil
8 small, 1-inch thick lamb loin chops
½ tsp. Kosher salt
¼ tsp. black pepper
1 head cauliflower, cut into small florets
½ C. golden raisins
1 C. water
2 scallions, chopped
1 Tbsp. capers, roughly chopped
Directions:
Heat oil in a large skillet over medium-high heat. Season the lamb with salt and pepper, and cook to desired doneness (4-5 minutes per side for medium-rare). Transfer to plates.
Return skillet to medium-high heat. Add cauliflower and cook, tossing frequently, until golden, 1-2 minutes. Add raisins and water, then cover and cook until cauliflower is just tender & the water has evaporated, 2-3 minutes. Stir in scallions and capers.
Source: Real Simple, Nov 2008
