• 12 lamb chops (about 4 ounces each), frenched
  • Salt and pepper; to taste
  • 4 Teaspoons olive oil
  • 1 clove garlic, chopped
  • 1 Spanish onion, chopped
  • 2 fresh tomatoes, peeled and chopped
  • 6 piquillo peppers or 3 pimientos, chopped
  • 3/4 Cup California raisins
  • 1/2 Cup Cabernet-style red wine
  • 1 Tablespoon chopped fresh cilantro
  • Espelette pepper powder*; to taste


Season lamb chops with salt and pepper. In large sautépan, over high heat, heat olive oil. Sear chops quickly on both sides; finish in oven at 375°F for 6 to 10 minutes. To same pan, add garlic and onion; cook and stir until golden. Add tomatoes and cook over moderate heat until tender. Then, stir in peppers, raisins, wine, cilantro and pepper powder; cook 5 minutes. Adjust seasonings.

To Serve

Divide and spoon sauce onto 6 plates. Arrange 2 chops on each.

Note: Ancho chile powder may be substituted for espelette pepper powder.

Nutrition Facts Per Serving

Calories 840 (Calories from Fat 60%); Total Fat 56 ( Saturated Fat 23; Trans Fat 0; ); Cholesterol 225; Sodium 190; Potassium 1095; Total Carbohydrate 21; Dietary Fiber 2; Sugars 19; Protein 59; Calcium 62; Iron 5;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.