Lamb Chops with Cauliflower and Raisins

Well, I tried posting this from my pdf file, but it didn't work. So, no picture, unless I can figure out another approach.

We love good lamb chops, and I'm always looking for a new way to prepare them. This is delicious and easy.



Lamb Chops with Cauliflower and Raisins

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; 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.

DONNA'S NOTES: I probably don't have to tell you that I don't cook anything over medium-high heat. On my stove, the cauliflower would be burned to a crisp. Obviously, you can scale this recipe to any number of servings you need.