Lamb Shoulder Chops With Tomatoes And Marjoram
- 2 round-bone shoulder lamb chops, 1 1/2"-thk (abt 14 oz total)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon olive oil
- 2 large garlic cloves chopped
- 1/2 cup dry white wine
- 1 can Italian plum tomatoes - (28 oz) drained, and coarsely chopped
- 1 pinch dried red pepper flakes
- 1 1/2 tablespoons minced fresh marjoram (or 1 tspn dried marjoram, crumbled)
Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side. Transfer to plate.
Reduce heat to medium-low. Add garlic and cook until beginning to color, about 30 seconds. Add wine and bring to boil, scraping up any browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet. Cover and simmer until tender, turning occasionally, 30 minutes.
Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.
This recipe yields 2 servings; can be doubled or tripled.
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