Lamb with Tomatoes and Marjoram
Lamb shoulder chops simmered in tomatoes, garlic, wine, and fresh marjoram for a flavorful and tender main dish.
Instructions
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Season lamb chops with salt and pepper to taste. Spray a heavy nonstick skillet with oil and heat over medium-high heat. Sauté lamb 2 minutes per side until browned. Transfer lamb chops to a platter. Reduce heat to medium.
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Sauté garlic for 1 minute. Add wine, stirring with a wooden spoon to deglaze. Stir in remaining ingredients. Return lamb chops to the skillet. Reduce heat to low, cover, and simmer for 30 minutes, turning occasionally, until lamb is tender.
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Transfer lamb to a platter and keep warm. Simmer tomato sauce an additional 10 minutes or until slightly thickened, adding any accumulated juices from platter.
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Adjust seasoning with salt and pepper to taste. Serve sauce over the lamb chops.
Notes
Yields 8 servings.
