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

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.
2. 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.
3. Stir in the scallions and capers. Serve with the lamb.
4. 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.

olive oil, lamb loin chops, kosher salt, cauliflower, golden raisins, scallions, capers

Taken from www.myrecipes.com/recipe/lamb-chops-with-cauliflower-raisins (may not work)