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Lamb Shoulder Chops With Tomatoes And Marjoram

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian		1	Servings

INGREDIENTS

2		Round-bone shoulder lamb
		chops 1-1/2-inch thick
		about 14 ounces total
		Salt and freshly ground
		pepper
1	T	Olive oil
2		Garlic cloves, chopped
1/2	c	Dry white wine
1		28-ounce can Italian plum
		tomatoes drained
		coarsely
		chopped
1	pn	Dried red pepper flakes
1 1/2	T	Minced fresh marjoram or 1
		teaspoon dried crumbled

INSTRUCTIONS

1998    
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 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.  2 Servings; can be doubled or tripled  Bon AppÃ©tit May 1990
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16,

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