Lamb shoulder chops with tomatoes and marjoram

Yield: 1 Servings

Measure Ingredient
2 Round-bone shoulder lamb chops; 1-1/2-inch thick, (about 14 ounces total)
Salt and freshly ground pepper
1 tablespoon Olive oil
2 larges Garlic cloves; chopped
½ cup Dry white wine
1 28-ounce can Italian plum tomatoes; drained, coarsely chopped
1 pinch Dried red pepper flakes
1½ tablespoon Minced fresh marjoram or 1 teaspoon dried; crumbled

Finish off this meal with some cookies from the bakery and fresh fruit.

Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2½ 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.

2 Servings; can be doubled or tripled Bon Appétit May 1990

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998

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